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Article

Physiological and Biochemical Events During Development and Maturation of Grape Berries

Geza Hrazdina, Grace F. Parsons, Leonard R. Mattick
Am J Enol Vitic.  1984  35: 220-227  ; DOI: 10.5344/ajev.1984.35.4.220
Geza Hrazdina
Department of Food Science and Technology, Cornell University, New York State Agricultural Experimental Station, Geneva, New York 14456.
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Grace F. Parsons
Department of Food Science and Technology, Cornell University, New York State Agricultural Experimental Station, Geneva, New York 14456.
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Leonard R. Mattick
Department of Food Science and Technology, Cornell University, New York State Agricultural Experimental Station, Geneva, New York 14456.
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Article Information

vol. 35 no. 4

DOI 
https://doi.org/10.5344/ajev.1984.35.4.220

Published By 
American Journal of Enology and Viticulture
History 
  • Received November 1983
  • Published online January 1984.

Copyright & Usage 
Copyright 1984 by the American Society for Enology and Viticulture

Author Information

  1. Geza Hrazdina,
  2. Grace F. Parsons and
  3. Leonard R. Mattick
  1. Department of Food Science and Technology, Cornell University, New York State Agricultural Experimental Station, Geneva, New York 14456.

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Vol 35 Issue 4

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Physiological and Biochemical Events During Development and Maturation of Grape Berries
Geza Hrazdina, Grace F. Parsons, Leonard R. Mattick
Am J Enol Vitic.  1984  35: 220-227  ; DOI: 10.5344/ajev.1984.35.4.220
Geza Hrazdina
Department of Food Science and Technology, Cornell University, New York State Agricultural Experimental Station, Geneva, New York 14456.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Grace F. Parsons
Department of Food Science and Technology, Cornell University, New York State Agricultural Experimental Station, Geneva, New York 14456.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Leonard R. Mattick
Department of Food Science and Technology, Cornell University, New York State Agricultural Experimental Station, Geneva, New York 14456.
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Physiological and Biochemical Events During Development and Maturation of Grape Berries
Geza Hrazdina, Grace F. Parsons, Leonard R. Mattick
Am J Enol Vitic.  1984  35: 220-227  ; DOI: 10.5344/ajev.1984.35.4.220
Geza Hrazdina
Department of Food Science and Technology, Cornell University, New York State Agricultural Experimental Station, Geneva, New York 14456.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Grace F. Parsons
Department of Food Science and Technology, Cornell University, New York State Agricultural Experimental Station, Geneva, New York 14456.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Leonard R. Mattick
Department of Food Science and Technology, Cornell University, New York State Agricultural Experimental Station, Geneva, New York 14456.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
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