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Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/89039
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dc.contributor.authorCynkar, W.-
dc.contributor.authorCozzolino, D.-
dc.contributor.authorDambergs, R.G.-
dc.date.issued2009-
dc.identifier.citationFood Research International, 2009; 42(5-6):653-658-
dc.identifier.issn0963-9969-
dc.identifier.issn1873-7145-
dc.identifier.urihttp://hdl.handle.net/2440/89039-
dc.description.abstractAbstract not available-
dc.description.statementofresponsibilityWieslawa Cynkar, Daniel Cozzolino, Robert G. Dambergs-
dc.language.isoen-
dc.publisherElsevier-
dc.rightsCopyright © 2009 Elsevier Ltd. All rights reserved.-
dc.source.urihttp://dx.doi.org/10.1016/j.foodres.2009.02.002-
dc.subjectNear infrared; Storage; White grape; Time of homogenisation; Speed of homogenisation; pH; Total soluble solids; Glycosyl glucose; Total phenolics-
dc.titleThe effect of sample storage and homogenisation techniques on the chemical composition and near infrared spectra of white grapes-
dc.typeJournal article-
dc.identifier.doi10.1016/j.foodres.2009.02.002-
pubs.publication-statusPublished-
Appears in Collections:Agriculture, Food and Wine publications
Aurora harvest 7

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