Advantages of the KDS/BCA assay over the Bradford assay for protein quantification in white wine and grape juice
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. 66, no. 2 (2015), p. 227-233 |
| Materias: | |
| Publicación relacionada: | Contenido en:
American journal of enology and viticulture |
| LEADER | 00964cab#a22003254c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID103151 | ||
| 003 | OAG | ||
| 008 | 161024s2015 ||| | |||| 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 Advantages of the KDS/BCA assay over the Bradford assay for protein quantification in white wine and grape juice |
| 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 blanco |
| 650 | # | 4 | |a Zumo de uvas |
| 650 | # | 4 | |a Proteínas |
| 650 | # | 4 | |a Colorimetría |
| 650 | # | 4 | |a Análisis |
| 650 | # | 4 | |a Técnicas analíticas |
| 700 | 1 | # | |a Gazzola, Diana |
| 700 | 1 | # | |a Vincenzi, Simone |
| 700 | 1 | # | |a Pasini, Gabriella |
| 700 | 1 | # | |a Lomolino, Giovanna |
| 700 | 1 | # | |a Curioni, Andrea |
| 773 | 0 | # | |t American journal of enology and viticulture |g v. 66, no. 2 (2015), p. 227-233 |
| 999 | # | # | |a Jorge |
