Free amino acids and biogenic amines in wines and musts from the Alentejo region. Evolution of amines during alcoholic fermentation and relationship with variety, sub-region and vintage

詳細情報 詳細情報について

• CRID

  1363107368305654912

• DOI

  10.1016/j.jfoodeng.2004.03.024

• ISSN

  02608774

• Web Site

  https://api.elsevier.com/content/article/PII:S0260877404001542?httpAccept=text/xml

  https://api.elsevier.com/content/article/PII:S0260877404001542?httpAccept=text/plain

• データソース種別

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