Free Amino Acids and Biogenic Amines in Wines and Musts from the Alentejo Region. Evolution of Amines During Alcoholic Fermentation and Relationship with Variety, Sub-Region and Vintage

AuthID
 P-000-4WT
5
Author(s)
Tipo de Documento
Article
Year published
2005
Publicado
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 66, Número: 3, Páginas: 315-322 (8)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-4944241476
Wos: WOS:000224938200006
Source Identifiers
ISSN: 0260-8774
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2024 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service