BIBLIOTECA RODOLFO PUIGGRÓS

 

Characterization of the production regions of Chardonnay wines by analysis of free amino acids /

Characterization of the production regions of Chardonnay wines by analysis of free amino acids / Virginie Carnevillier ... [et al.]. - [S.l. : s. n.], 1999 - 1 v.

Cab. port. :


Química de los alimentos
Bebidas alcohólicas
Alimentos
Aminoácidos
Vinos

664 / C 268 ch