Postharvest dehydration induces variable changes in the primary metabolism of grape berries
Postharvest dehydration causes changes in texture, color, taste and nutritional value of food due to the high temperatures and long drying times required. In grape berries, a gradual dehydration process is normally utilized for raisin production and for making special wines. Here we applied a raisin...
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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2018
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/1822/47752 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/47752 |