Influence of different maceration techniques and microbial enzymatic activities on wine stilbene content
Guardado en:
| Publicado en: | American journal of Enology and Viticulture |
|---|---|
| Otros Autores: | , , , , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | American journal of Enology and Viticulture v. 54, no. 3 (2003), p. 261-266 |
| Materias: | |
| Publicación relacionada: | Contenido en:
American journal of Enology and Viticulture |
| LEADER | 00995cab#a22003374c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID090122 | ||
| 003 | OAG | ||
| 008 | 040624s2003 ||| | |||| 0 eng d | ||
| 040 | # | # | |a OAG |b spa |c OAG |e rda |
| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 245 | 0 | 0 | |a Influence of different maceration techniques and microbial enzymatic activities on wine stilbene content |
| 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 Maceración |
| 650 | # | 4 | |a Compuestos fenólicos |
| 650 | # | 4 | |a Microorganismos |
| 650 | # | 4 | |a Compuestos aromáticos |
| 650 | # | 4 | |a Enzimas |
| 653 | # | # | |a Resveratrol |
| 653 | # | # | |a Estilbenes |
| 700 | 1 | # | |a Poussier, Matthieu |
| 700 | 1 | # | |a Guilloux-Benatier, M. |
| 700 | 1 | # | |a Torres, Mireia |
| 700 | 1 | # | |a Heras, Elena |
| 700 | 1 | # | |a Adrian, Marielle |
| 773 | 0 | # | |t American journal of Enology and Viticulture |g v. 54, no. 3 (2003), p. 261-266 |
| 999 | # | # | |a Clara |
