[Presence and evolution of free aminoacids in the course of alcoholic fermentation. Influence of different technologies during the preparation of white wines]
1995
Cuenda-Mendez, M. | Valdes-Sanchez, E. | Regodon-Mateos, J.A. | Perez-Nevado, F.
AGROVOC Keywords
Bibliographic information
Other Subjects
Fermentacion alcoholica; Aminoacidos; Tecnologia de los alimentos; Acide amine
Language
Spanish; Castilian
Note
Summary (Es)
2 graphs., 4 tables; 16 ref.
Type
Conference; Summary; Non-Conventional
Source
[3. Symposium on vine-growing in the Alentejo. Vol. 2], Anon..- Vila Vicosa (Portugal), 1995. p. 57-65
Conference
[3. Symposium on vine-growing in the Alentejo], Evora (Portugal), 17-19 May 1995
1997-08-15
AGRIS AP
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