Influence of abscisic acid, Ascophyllum nodosum and Aloe vera on the phenolic composition and color of grape berry and wine of 'Cabernet Sauvignon' variety
Ciência Téc. Vitiv., 37 1 (2022) 1-12
Published online: 18 February 2022
DOI: 10.1051/ctv/ctv202237011