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Article

Instantaneous Heat Shock Treatment in Grape During Pre-Harvest Stages Enhances Phenolic-linked Medicinal Properties in Red Wine

Authors
  • Avani Manduri (North Dakota State University)
  • Dipayan Sarkar (North Dakota State University - Main Campus)
  • Marty Fischer (Agrothermal Systems)
  • Chad Vargas (Adelsheim Vineyard)
  • Kalidas Shetty (North Dakota State University--Fargo)

How to Cite:

Manduri, A., Sarkar, D., Fischer, M., Vargas, C. & Shetty, K., (2017) “Instantaneous Heat Shock Treatment in Grape During Pre-Harvest Stages Enhances Phenolic-linked Medicinal Properties in Red Wine”, Journal of Medicinally Active Plants 5(1-4), 36-46. doi: https://doi.org/10.7275/R5JH3JCC

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Published on
2017-10-13

License

Creative Commons Attribution 4.0