Gli antociani nelle fasi di macerazione e di elaborazione del vino. L' influenza della tecnica diffusiva sulla loro estrazione.
1984
Leone A.M. | Notte E. la | Gambacorta G.
Bibliographic information
Vignevini
Volume
11
ISSN
0390-0479
Pagination
v.17-81(4)
Language
Italian
Note
13 tables; 14 graphs; 19 ref.; Summaries (En, It).
Translated Title
English.
[Anthocyanins during the maceration and wine making stages. Influences of diffusive technique on their extraction]. [Italian]
Type
Journal Article; Numerical Data; Summary
Source
Vignevini (Italy). (Apr 1984). v. 11(4) p. 17-81.
Corporate Author
Bari Univ. (Italy). Istituto di Industrie Agrarie
2012-11-15
AGRIS AP
Data Provider
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