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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Библиографическая информация
Издатель
Ankara University
Нумерация страниц
p. 517-523
Язык
турецкий
Примечание
Summaries (En, Tr)
4 tables; 2 fig.; 11 ref.
Переведенный заголовок
Kaliteli saraplik beyaz cesitlerden uretilen bazi saraplarin amino asit icerikleri
Тип
Summary; Conference; Non-Conventional
Источник
5. Symposium on Viticulture and Enology in Turkey, Agaoglu, S.Celik, H.Marasali, B.Soylemezoglu, G.(Ankara Univ., Faculty of Agriculture, Ankara (Turkey). Div. of Horticulture).- Ankara (Turkey): Ankara University, 2003. 581 p.
Конференция
5. Symposium on Viticulture and Enology in Turkey, Nevsehir (Turkey), 5-9 Oct 2002
2004-08-15
AGRIS AP
Поставщик данных
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