Die Veraenderungen der Gehalte an freien Aminosaeuren waehrend der Vinifikation
- 1 October 1976
- journal article
- Published by Springer Nature in Plant Foods for Human Nutrition
- Vol. 26 (1-3) , 141-148
- https://doi.org/10.1007/bf01268199
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Conversion of Arginine to Ornithine during Malo-Lactic Fermentation in Red Swiss WineAmerican Journal of Enology and Viticulture, 1974