Free Amino Acids and Biogenic Amines in Wines and Musts from the Alentejo Region. Evolution of Amines During Alcoholic Fermentation and Relationship with Variety, Sub-Region and Vintage

AuthID
 P-000-4WT
5
Author(s)
Document Type
Article
Year published
2005
Published
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 66, Issue: 3, Pages: 315-322 (8)
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Wos®
Scopus®
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Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-4944241476
Wos: WOS:000224938200006
Source Identifiers
ISSN: 0260-8774
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