HRGC of wine free amino acids as a tool for elementary wine characterization
- 1 July 1990
- journal article
- research article
- Published by Wiley in Journal of High Resolution Chromatography
- Vol. 13 (7) , 494-498
- https://doi.org/10.1002/jhrc.1240130710
Abstract
No abstract availableKeywords
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- THE APPLICATION OF AMINO ACID COMPOSITION TO THE CHARACTERIZATION OF CITRUS JUICEJournal of Food Science, 1972
- Taste of amino acids, peptides, and proteinsJournal of Agricultural and Food Chemistry, 1969