Estimation of the oxidative changes in phenolic compounds of carignane during winemaking
Guardado en:
| Publicado en: | American Journal of Enology and Viticulture |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | American Journal of Enology and Viticulture v. 48, no. 2 (1997), p. 225-228 |
| Materias: | |
| Publicación relacionada: | Contenido en:
American Journal of Enology and Viticulture |
| LEADER | 00857cab#a22003014c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID073941 | ||
| 003 | OAG | ||
| 008 | 981015s1997 ||| | |||| 0 eng d | ||
| 040 | # | # | |a OAG |b spa |c OAG |e rda |
| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 100 | 1 | # | |a CHEYNIER, V. |
| 245 | 1 | 0 | |a Estimation of the oxidative changes in phenolic compounds of carignane during winemaking |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
| 338 | # | # | |a volumen |b nc |2 rdacarrier |
| 650 | # | 4 | |a Enología |
| 650 | # | 4 | |a Vinos |
| 650 | # | 4 | |a Vino tinto |
| 650 | # | 4 | |a Vinificación |
| 650 | # | 4 | |a Mosto de uva |
| 650 | # | 4 | |a Oxidación |
| 650 | # | 4 | |a Compuestos fenólicos |
| 650 | # | 4 | |a Acidos |
| 650 | # | 4 | |a Flavonoides |
| 653 | # | # | |a Antocianinas |
| 773 | 0 | # | |t American Journal of Enology and Viticulture |g v. 48, no. 2 (1997), p. 225-228 |
| 999 | # | # | |a Clara |
