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Items: 2

1.

Quantification of Carbohydrates in Grape Tissues Using Capillary Zone Electrophoresis.

Zhao L, Chanon AM, Chattopadhyay N, Dami IE, Blakeslee JJ.

Front Plant Sci. 2016 Jun 13;7:818. doi: 10.3389/fpls.2016.00818. eCollection 2016.

2.

Characterization of free flavor compounds in traminette grape and their relationship to vineyard training system and location.

Ji T, Dami IE.

J Food Sci. 2008 May;73(4):C262-7. doi: 10.1111/j.1750-3841.2008.00736.x.

PMID:
18460120

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