Reducing the sulfur-dioxide binding power of sweet white wines by solid-phase extraction (Englisch)
- Neue Suche nach: Saidane, D.
- Neue Suche nach: Barbe, J. C.
- Neue Suche nach: Birot, M.
- Neue Suche nach: Deleuze, H.
- Neue Suche nach: Saidane, D.
- Neue Suche nach: Barbe, J. C.
- Neue Suche nach: Birot, M.
- Neue Suche nach: Deleuze, H.
In:
FOOD CHEMISTRY
;
141
, 1
;
612-615
;
2013
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Reducing the sulfur-dioxide binding power of sweet white wines by solid-phase extraction
-
Beteiligte:Saidane, D. ( Autor:in ) / Barbe, J. C. ( Autor:in ) / Birot, M. ( Autor:in ) / Deleuze, H. ( Autor:in )
-
Erschienen in:FOOD CHEMISTRY ; 141, 1 ; 612-615
-
Verlag:
- Neue Suche nach: Elsevier Science B.V., Amsterdam.
-
Erscheinungsdatum:01.01.2013
-
Format / Umfang:4 pages
-
ISSN:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Print
-
Sprache:Englisch
- Neue Suche nach: 664
- Weitere Informationen zu Dewey Decimal Classification
-
Klassifikation:
DDC: 664 -
Datenquelle:
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