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
Cab. port. :
Química de los alimentos
Bebidas alcohólicas
Alimentos
Aminoácidos
Vinos
664 / C 268 ch