Occurrence and specificity of glucose oxidase (E.C: 1.1.2.4) in botrytized sweet white wine comparison with laccase (E.C: 1.10.3.2), considered as the main responsible factor for oxidation in this type of wine
Guardado en:
| Publicado en: | Vitis |
|---|---|
| Otros Autores: | , , , , , , , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Vitis v. 49, no. 3 (2010), p. 113-120 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Vitis |
| LEADER | 01178cab#a22003974c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID100340 | ||
| 003 | OAG | ||
| 008 | 101220s2010 ||| | |||| 0 eng d | ||
| 040 | # | # | |a OAG |b spa |c OAG |e rda |
| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 245 | 0 | 0 | |a Occurrence and specificity of glucose oxidase (E.C: 1.1.2.4) in botrytized sweet white wine |b comparison with laccase (E.C: 1.10.3.2), considered as the main responsible factor for oxidation in this type of wine |
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| 650 | # | 4 | |a Enología |
| 650 | # | 4 | |a Vinos |
| 650 | # | 4 | |a Vino blanco |
| 650 | # | 4 | |a Glucosa oxidasa |
| 650 | # | 4 | |a Oxidación |
| 650 | # | 4 | |a Botrytis |
| 650 | # | 4 | |a Botrytis cinerea |
| 650 | # | 4 | |a Hongos |
| 650 | # | 4 | |a Lacasa |
| 650 | # | 4 | |a Compuestos fenólicos |
| 653 | # | # | |a Polifenoles |
| 700 | 1 | # | |a Vivas, N. |
| 700 | 1 | # | |a Vivas de Gaulejac, N. |
| 700 | 1 | # | |a Vitry, C. |
| 700 | 1 | # | |a Bourden-Bonier, M. F. |
| 700 | 1 | # | |a Chauvet, S. |
| 700 | 1 | # | |a Donéche, B. |
| 700 | 1 | # | |a Absalon, C. |
| 700 | 1 | # | |a Mouche, C. |
| 773 | 0 | # | |t Vitis |g v. 49, no. 3 (2010), p. 113-120 |
| 999 | # | # | |a Clara |
