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.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2020

Volumen: 308

Type: Article

DOI: 10.1016/J.FOODCHEM.2019.125605 GOOGLE SCHOLAR
La source de données: Scopus