Changes in the color components and phenolic content of red wines from Vitis vinifera L. Cv. “Tempranillo” during vinification and aging

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European Food Research and Technology A, Vol. 228, Iss. 1, 2008-11 ,pp. : 29-38

Springer Publishing Company

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Rate of degradation of  -cyhalothrin and methomyl in grapes ( Vitis vinifera L.)

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A Study of Antioxidant Properties of Some Varieties of Grapes (Vitis vinifera L.)

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Relative quantification of Vitis vinifera L. varieties in musts by microsatellite DNA analysis

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