Amino acids content of some Turkish White Wines produced from Turkish White Grape Varieties
2003
Anli, R.E. | Fidan, I.(Ankara Univ., Faculty of Agriculture, Ankara (Turkey). Div. of Food Engineering)
In this research amino acid content of some quality Turkish varietal white wines such as Emir, Narince and Hasandede from the 1997 and 1998 harvested period were determined by using RP-HPLC and spectrofluorometric techniques. According the results; the years, the production area and the grape varieties are significally important on the amino acids profiles
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This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)