Inhibition of oxidative browning in white wines by homocysteine
Guardado en:
| Publicado en: | Wein-Wissenschaft |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Wein-Wissenschaft v. 55, no. 1 (2000), p. 29-32 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Wein-Wissenschaft |
| LEADER | 00680cab#a22002534c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID085402 | ||
| 003 | OAG | ||
| 008 | 010319s2000 ||| | |||| 0 eng d | ||
| 040 | # | # | |a OAG |b spa |c OAG |e rda |
| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 100 | 1 | # | |a Roussis, I.G. |
| 245 | 1 | 0 | |a Inhibition of oxidative browning in white wines by homocysteine |
| 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 Vino blanco |
| 650 | # | 4 | |a Cisteína |
| 650 | # | 4 | |a Tioles |
| 653 | # | # | |a Pardeamiento |
| 773 | 0 | # | |t Wein-Wissenschaft |g v. 55, no. 1 (2000), p. 29-32 |
| 999 | # | # | |a Clara |
