The influence of berry perforation on grape drying kinetics and total phenolic compounds

JUAN MARTÍN GÓMEZMªÁNGELES VARO SANTOSJULIETA MÉRIDA GARCÍAMARÍA PÉREZ SERRATOSA2026-01-292026-01-29201910.1002/jsfa.96572-s2.0-85063252234https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/30193Agronomy and Crop ScienceBiotechnologyFood ScienceNutrition and DieteticsAgronomy and Crop ScienceBiotechnologyFood ScienceNutrition and DieteticsThe influence of berry perforation on grape drying kinetics and total phenolic compoundsresearch article