A study of the green leaf volatile biochemical pathway as a source of important flavour and aroma precursors in Sauvignon blanc grape berries

Summary

A study of the green leaf volatile biochemical pathway as a source of important flavour and aroma precursors in Sauvignon blanc grape berries is a doctoral thesis^[1].

Key Facts

• A study of the green leaf volatile biochemical pathway as a source of important flavour and aroma precursors in Sauvignon blanc grape berries authored Andriy Podolyan^[2].
• A study of the green leaf volatile biochemical pathway as a source of important flavour and aroma precursors in Sauvignon blanc grape berries's instance of is recorded as doctoral thesis^[3].
• A study of the green leaf volatile biochemical pathway as a source of important flavour and aroma precursors in Sauvignon blanc grape berries's publisher is recorded as Research@Lincoln^[4].
• A study of the green leaf volatile biochemical pathway as a source of important flavour and aroma precursors in Sauvignon blanc grape berries's place of publication is recorded as Christchurch^[5].
• A study of the green leaf volatile biochemical pathway as a source of important flavour and aroma precursors in Sauvignon blanc grape berries's language of work or name is recorded as English^[6].
• A study of the green leaf volatile biochemical pathway as a source of important flavour and aroma precursors in Sauvignon blanc grape berries's country of origin is recorded as New Zealand^[7].
• A study of the green leaf volatile biochemical pathway as a source of important flavour and aroma precursors in Sauvignon blanc grape berries's publication date is recorded as +2010-00-00T00:00:00Z^[8].
• A study of the green leaf volatile biochemical pathway as a source of important flavour and aroma precursors in Sauvignon blanc grape berries's main subject is recorded as Sauvignon blanc^[9].
• A study of the green leaf volatile biochemical pathway as a source of important flavour and aroma precursors in Sauvignon blanc grape berries's main subject is recorded as plant injury^[10].
• A study of the green leaf volatile biochemical pathway as a source of important flavour and aroma precursors in Sauvignon blanc grape berries's main subject is recorded as green leaf volatiles^[11].
• A study of the green leaf volatile biochemical pathway as a source of important flavour and aroma precursors in Sauvignon blanc grape berries's work available at URL is recorded as https://researcharchive.lincoln.ac.nz/handle/10182/3464^[12].
• A study of the green leaf volatile biochemical pathway as a source of important flavour and aroma precursors in Sauvignon blanc grape berries's Handle ID is recorded as 10182/3464^[13].
• A study of the green leaf volatile biochemical pathway as a source of important flavour and aroma precursors in Sauvignon blanc grape berries's title is recorded as A study of the green leaf volatile biochemical pathway as a source of important flavour and aroma precursors in Sauvignon blanc grape berries^[14].
• A study of the green leaf volatile biochemical pathway as a source of important flavour and aroma precursors in Sauvignon blanc grape berries's copyright holder is recorded as Andriy Podolyan^[15].
• A study of the green leaf volatile biochemical pathway as a source of important flavour and aroma precursors in Sauvignon blanc grape berries's thesis submitted to is recorded as Lincoln University^[16].
• A study of the green leaf volatile biochemical pathway as a source of important flavour and aroma precursors in Sauvignon blanc grape berries's on focus list of Wikimedia project is recorded as NZThesisProject^[17].
• A study of the green leaf volatile biochemical pathway as a source of important flavour and aroma precursors in Sauvignon blanc grape berries's copyright status is recorded as copyrighted^[18].
• A study of the green leaf volatile biochemical pathway as a source of important flavour and aroma precursors in Sauvignon blanc grape berries's thesis committee member is recorded as Chris Winefield^[19].
• A study of the green leaf volatile biochemical pathway as a source of important flavour and aroma precursors in Sauvignon blanc grape berries's thesis committee member is recorded as Brian Jordan^[20].

Body

Designation and Status

A study of the green leaf volatile biochemical pathway as a source of important flavour and aroma precursors in Sauvignon blanc grape berries's instance of is recorded as doctoral thesis^[3].