Esame dei fattori di variazione di alcuni vini a DOC dell'Oltrepò Pavese. I, La caratterizzazione analitica
- Author
- SPAGNA MUSSO, S; DI MATTEO, M; GRASSO, G; BUFALO, G
IMTAF fac. agraria, Potenza, Italy - Source
Rivista della Società Italiana di Scienze dell'Alimentazione. 1990, Vol 19, Num 4, pp 35-43 ; ref : 33 ref
- CODEN
- RSISAZ
- ISSN
- 0391-4887
- Scientific domain
- Food science technology; Nutrition, obesity, metabolic disorders
- Publisher
- Societa italiana di scienze dell'alimentazione, Roma
- Publication country
- Italy
- Document type
- Article
- Language
- Italian
- Keyword (fr)
- Anthocyane Chromatographie HPLC Composition chimique Produit fermenté Vin
- Keyword (en)
- Anthocyanin HPLC chromatography Chemical composition Fermented product Wine
- Keyword (es)
- Antocianina Cromatografía HPLC Composición química Producto fermentado Vino
- 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
- 5420737
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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Istex access
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