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Improvements in the aromatic composition of Tempranillo Blanco grapes after being sprayed with three concentrations of urea either at pre-veraison or veraison

Crossref DOI link: https://doi.org/10.1007/s00217-024-04653-2

Published Online: 2025-01-13

Published Print: 2025-04

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Murillo-Peña, Rebeca

Martínez-Vidaurre, José María

Garde-Cerdán, Teresa
Funding

Funding for this research was provided by:

Instituto de Ciencias de la Vid y del Vino
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Text and Data Mining valid from 2025-01-13

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Article History

Received: 8 July 2024

Revised: 26 November 2024

Accepted: 30 November 2024

First Online: 13 January 2025

Declarations

:

: The authors declare that there are no conflicts of interest.

: The authors confirm that in the present study no assays were performed with human or animal participants.

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