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Contribution to the study of the origin of CO2 in Spanish sparkling wines by determination of the 13C/12C isotope ratio

Author
GONZALEZ-MARTIN, I1 ; GONZALEZ-PEREZ, C1 ; MARQUES-MACIAS, E1
[1] Departamento de Quimica Analitica, Nutrición y Bromatologia, Facultad de Quimica Universidad de Salamanca, Plaza de la Merced s/n, Salamanca 37008, Spain
Source

Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 4, pp 1149-1151 ; ref : 9 ref

CODEN
JAFCAU
ISSN
0021-8561
Scientific domain
Agronomy, agriculture, phytopathology; Food science technology
Publisher
American Chemical Society, Washington, DC
Publication country
United States
Document type
Article
Language
English
Keyword (fr)
Analyse isotopique Carbone dioxyde Méthode analytique Vin mousseux Espagne Europe
Keyword (en)
Isotopic analysis Carbon dioxide Analytical method Sparkling wine Spain Europe
Keyword (es)
Análisis isotópico Carbono dióxido Método analítico Vino espumoso España Europa
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
2631233

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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