Study of must and wine amino acids composition after seaweed applications to Tempranillo blanco grapevines

  1. Gutiérrez-Gamboa, G.
  2. Garde-Cerdán, T.
  3. Rubio-Bretón, P.
  4. Pérez-Álvarez, E.P.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2020

Alea: 308

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2019.125605 GOOGLE SCHOLAR
Datuen iturria: Scopus