The biochemistry of the grape berry /

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This e-book is a pioneer offering for readers - giving a focused and integrated coverage of the key biochemical and molecular aspects of grape berry development and ripening. The comprehensive range of topics covered in this e-book is valuable to a multidisciplinary readership including plant physio...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Gerós, Hernâni, Chaves, M. Manuela, Delrot, Serge, 1955-
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Sharjah, U.A.E. ; Oak park, IL : Bentham Science, 2012.
Temas:
Wine and wine making > Analysis.
Wine and wine making > Chemistry.
Wine and wine making > Microbiology.
Grapes > Ripening.
Plant molecular biology.
Viticulture.
Vin > Analyse.
Vin > Chimie.
Vin > Microbiologie.
Biologie moléculaire végétale.
GARDENING > Fruit.
TECHNOLOGY & ENGINEERING > Agriculture > General.
Grapes > Ripening
Plant molecular biology
Viticulture
Wine and wine making > Analysis
Wine and wine making > Chemistry
Wine and wine making > Microbiology
Acceso en línea:Texto completo
Descripción
Sumario:This e-book is a pioneer offering for readers - giving a focused and integrated coverage of the key biochemical and molecular aspects of grape berry development and ripening. The comprehensive range of topics covered in this e-book is valuable to a multidisciplinary readership including plant physiologists, enologists, microbiologists, wine makers, biochemists and students.
Descripción Física:1 online resource (xi, 290 pages) : illustrations (some color)
Bibliografía:Includes bibliographical references and index.
ISBN:9781608053605
1608053601
9781608055401
160805540X

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