Evolution des esters des acides gras pendant la conservation des vins constantes d'équilibre et énergies d'activation
Guardado en:
Publicado en: | Annali dell'Istituto Sperimentale per l'Enología |
---|---|
Autor principal: | Garofalo, A. |
Formato: | Sin ejemplares |
Lenguaje: | Francés |
Colección: | Annali dell'Istituto Sperimentale per l'Enología v. 25, no. 2 (1994), p. 619-641 |
Materias: | |
Publicación relacionada: | Contenido en:
Annali dell'Istituto Sperimentale per l'Enología |
Ejemplares similares
-
Evolution des esters des acides gras pendant la conservation des vins constantes d'équilibre et énergies d'activation
por: Garofolo, A. -
Preparation of sucrose fatty acid esters as food emulsifers and evaluation of their surface active and emulsification properties
por: Megahed, Mohamed G. -
Incidence de la température de fermentation sur l'evolution des acides gras totaux
por: Santamaría, M.P. -
Characterization, quantitation and evolution of monoepoxy compounds formed in model systems of fatty acid methyl esters and monoacid triglycerides heated at high temperature
por: Berdeaux, O. -
Production of medium chain fatty acids and their ethyl esters by yeast strains isolated from musts and wines
por: RAVAGLIA, S.