Impact of phenylalanine and urea applications to Tempranillo and Monastrell vineyards on grape amino acid content during two consecutive vintages

Impact of phenylalanine and urea applications to Tempranillo and Monastrell vineyards on grape amino acid content during two consecutive vintages

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 102, December 2017, Pages 451-457

Teresa Garde-Cerdán, Gastón Gutiérrez-Gamboa, Javier Portu, José Ignacio Fernández-Fernández, Rocío Gil-Muñoz,