Characterization of the production regions of Chardonnay wines by analysis of free amino acids
Guardado en:
| Publicado en: | Vitis |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Vitis v. 38, no. 1 (1999), p. 7-42 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Vitis |
| LEADER | 00758cab#a22002654c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID082044 | ||
| 003 | OAG | ||
| 008 | 000215s1999 ||| | |||| 0 eng d | ||
| 040 | # | # | |a OAG |b spa |c OAG |e rda |
| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 100 | 1 | # | |a CARNEVILLIER, V. |
| 245 | 1 | 0 | |a Characterization of the production regions of Chardonnay wines by analysis of free amino acids |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
| 338 | # | # | |a volumen |b nc |2 rdacarrier |
| 650 | # | 4 | |a Enología |
| 650 | # | 4 | |a Vinos |
| 650 | # | 4 | |a Aminoácidos |
| 650 | # | 4 | |a Técnicas analíticas |
| 653 | # | # | |a Chardonnay |
| 653 | # | # | |a Caracterización |
| 653 | # | # | |a Aminoácidos libres |
| 773 | 0 | # | |t Vitis |g v. 38, no. 1 (1999), p. 7-42 |
| 999 | # | # | |a Clara |
