Influence of harvesting and grape processing on protein content and bentonite requirement of Sauvignon Blanc

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dc.contributor.authorTian, Bin
dc.contributor.authorHarrison, Roland
dc.contributor.authorMorton, James D.
dc.contributor.authorJaspers, Marlene V.
dc.contributor.authorGrose, C.
dc.contributor.authorTrought, M.
dc.date.accessioned2020-08-10T22:26:58Z
dc.description.abstracten
dc.format.extent71-72en
dc.identifier.urihttps://hdl.handle.net/10182/12423
dc.titleInfluence of harvesting and grape processing on protein content and bentonite requirement of Sauvignon Blancen
dc.typePopular Press / News Item
lu.contributor.unitLincoln University
lu.contributor.unitFaculty of Agriculture and Life Sciences
lu.contributor.unitDepartment of Pest Management and Conservation
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciences
lu.identifier.orcid0000-0002-2700-7945
lu.identifier.orcid0000-0001-5879-2221
lu.identifier.orcid0000-0001-9645-5568
pubs.publication-statusPublisheden
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