Indentification of N-carbamyl amino acids in wines and in yeast cells

Indentification of N-carbamyl amino acids in wines and in yeast cells

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Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	HUANG, Zhixian
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 44, no. 1 (1993), p. 49-55
Materias:	Enología Vinos Levadura Aminoácidos
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

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