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