Primary amino acid composition and its use in discrimination of Greek red wines with regard to variety and cultivation region
Guardado en:
| Publicado en: | Vitis |
|---|---|
| Otros Autores: | , , , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Vitis v. 41, no. 4 (2002), p. 195-202 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Vitis |
| LEADER | 00969cab#a22003374c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID090025 | ||
| 003 | OAG | ||
| 008 | 040610s2002 ||| | |||| 0 eng d | ||
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| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 245 | 0 | 0 | |a Primary amino acid composition and its use in discrimination of Greek red wines with regard to variety and cultivation region |
| 336 | # | # | |a texto |b txt |2 rdacontent |
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| 650 | # | 4 | |a HPLC |
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| 650 | # | 4 | |a Clasificación |
| 653 | # | # | |a Análisis discriminante |
| 700 | 1 | # | |a Bouloumpasi, E. |
| 700 | 1 | # | |a Soufleros, E. H. |
| 700 | 1 | # | |a Tsarchopoulos, C. |
| 700 | 1 | # | |a Biliaderis, C. G. |
| 773 | 0 | # | |t Vitis |g v. 41, no. 4 (2002), p. 195-202 |
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