Concentration en oxygene, en acides aminés, en acides gras et en stérols libres du mout et composition aromatique du vin
Guardado en:
Publicado en: | Annali dell'Istituto Sperimentale per L'Enologia Asti |
---|---|
Autor principal: | DELFINI, C. |
Formato: | Sin ejemplares |
Lenguaje: | Francés |
Colección: | Annali dell'Istituto Sperimentale per L'Enologia Asti v. 24, no. 1-2 (1993), p. 363-374 |
Materias: | |
Publicación relacionada: | Contenido en:
Annali dell'Istituto Sperimentale per L'Enologia Asti |
Ejemplares similares
-
Influence of clarification and suspended solid contact on the oxygen demand and long-chain fatty acid contents of free run, macerated and pressed grape musts, in relation to acetic acid production
por: DELFINI, C. -
Les acides gras essentiels de l'alimentation humaine
por: Langley-Danysz, P. -
Simultaneous determination by GC of free and combined fatty acids and steroles in grape musts and yeasts as silanized compounds
por: COCITO, C. -
Effect of grape skin maceration on sterol, phospholipid, and fatty acid contents of saccharomyces cerevisiae during alcoholic fermentation
por: VALERO, E. -
Trans fatty acids and their role in the milk of dairy cows
por: Vargas-Bello-Pérz, Einar