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Peptides in Musts and Wines. Changes during the Manufacture of Cavas (Sparkling Wines)

✍ Scribed by Moreno-Arribas, Victoria; Pueyo, Encarnación; Polo, M. Carmen

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

CHANGES IN IRON CONTENT OF MUSTS AND WIN

✍ E. M. MRAK; J. F. Fessler 📂 Article 📅 1938 🏛 Institute of Food Technologists 🌐 English ⚖ 155 KB

Capillary Electrophoretic Analysis of Wi

✍ Luguera, Consuelo; Moreno-Arribas, Victoria; Pueyo, Encarnación; Polo, M. Carmen 📂 Article 📅 1997 🏛 American Chemical Society 🌐 English ⚖ 113 KB

Changes in RNA Catabolites of Sparkling

✍ Tudela, Rebeca; Riu-Aumatell, Montserrat; Castellari, Massimo; Buxaderas, Susana 📂 Article 📅 2013 🏛 American Chemical Society 🌐 English ⚖ 1023 KB

Structural and ultrastructural changes i

✍ A.J Martı́nez-Rodrı́guez; M.C Polo; A.V Carrascosa 📂 Article 📅 2001 🏛 Elsevier Science 🌐 English ⚖ 390 KB

Impact of using Trepat and Monastrell re

✍ M.A. Pozo-Bayón; P.J. Martín-Álvarez; M.V. Moreno-Arribas; I. Andujar-Ortiz; E. 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 344 KB

Resveratrol content in wines and musts f

✍ Martínez-Ortega, M.V. ;Carcía-Parrilla, M. C. ;Troncoso, A. M. 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 41 KB