Amino acid utilization and urea formation during vinification fermentations

Amino acid utilization and urea formation during vinification fermentations

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Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	MONTEIRO, Francisco F.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 42, no. 3 (1991), p. 199-208
Materias:	Vinos Fermentación Vinificación Aminoácidos Urea Carbamatos
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

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