✦ LIBER ✦
Changes in free amino acid concentration during stabilization and aging of wines derived from garnacha and viura musts clarified by static sedimentation
✍ Scribed by Belén Ayestarán; Carmen Ancín; Manuel Corroza; Julián Garrido
- Book ID
- 116164555
- Publisher
- Elsevier Science
- Year
- 1996
- Tongue
- English
- Weight
- 791 KB
- Volume
- 7
- Category
- Article
- ISSN
- 0956-7135
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