Open Access Research Paper Views (1230) The relationship between tartaric acid levels and taste differences in grapes and the detachment strength of pedicels Nesrin Karaca Sanyürek, Atilla Çakır Int. J. Biosci. 12(6), 385-390, June 2018. DOI: http://dx.doi.org/10.12692/ijb/12.6.385-390 Keywords: Detachment strength, Tartaric acid, Taste, Vitis vinifera L. Details
