Characterization of the production regions of Chardonnay wines by analysis of free amino acids

Characterization of the production regions of Chardonnay wines by analysis of free amino acids

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Detalles Bibliográficos
Publicado en:	Vitis
Autor principal:	CARNEVILLIER, V.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Vitis v. 38, no. 1 (1999), p. 7-42
Materias:	Enología Vinos Aminoácidos Técnicas analíticas Chardonnay Caracterización Aminoácidos libres
Publicación relacionada:	Contenido en: Vitis

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