Hochberg, U., Batushansky, A., Degu, A., Rachmilevitch, S., & Fait, A. (2015). Metabolic and Physiological Responses of Shiraz and Cabernet Sauvignon (Vitis vinifera L.) to Near Optimal Temperatures of 25 and 35 °C. Int J Mol Sci.

Hochberg, Uri, Albert Batushansky, Asfaw Degu, Shimon Rachmilevitch, och Aaron Fait. "Metabolic and Physiological Responses of Shiraz and Cabernet Sauvignon (Vitis Vinifera L.) to Near Optimal Temperatures of 25 and 35 °C." Int J Mol Sci 2015.

Hochberg, Uri, et al. "Metabolic and Physiological Responses of Shiraz and Cabernet Sauvignon (Vitis Vinifera L.) to Near Optimal Temperatures of 25 and 35 °C." Int J Mol Sci 2015.