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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书目信息
出版者
Ankara University
页码
p. 517-523
语言
土耳其
注释
Summaries (En, Tr)
4 tables; 2 fig.; 11 ref.
翻译的标题
Kaliteli saraplik beyaz cesitlerden uretilen bazi saraplarin amino asit icerikleri
类型
Summary; Conference; Non-Conventional
来源
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.
粮农组织大会
5. Symposium on Viticulture and Enology in Turkey, Nevsehir (Turkey), 5-9 Oct 2002
2004-08-15
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