Copper contents in grapes and wines from a Mediterranean organic vineyard

Food Chemistry

Volumn 122, Issue 4, 2010, Pages 1338-1343

  Provenzano, Maria Rosaria ^a   El Bilali, Hamid ^a   Simeone, Vito ^b   Baser, Nuray ^b   Mondelli, Donato ^a   Cesari, Gianluigi ^b  

^a UNIVERSITY OF BARI   (Italy)

^b ISTITUTO AGRONOMICO MEDITERRANEO   (Italy)

Author keywords

Berries; Copper; Organic viticulture; Soil; Wine

Indexed keywords

COPPER;

ARTICLE; CHEMICAL COMPOSITION; CLIMATE; CONTROLLED STUDY; FOOD ANALYSIS; GRAPE; HEALTH HAZARD; ITALY; NONHUMAN; ORGANIC FARMING; PHYSICAL CHEMISTRY; PHYTOTOXICITY; PLANT LEAF; RESIDUE ANALYSIS; SOIL ANALYSIS; SOIL CHEMISTRY; VINEYARD; WINE;

VITACEAE;

EID: 77951938040     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.103     Document Type: Article

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