Analysis of Protein Composition of Red Wine in Comparison with Rosé and White Wines by Electrophoresis and High-Pressure Liquid Chromatography−Mass Spectrometry (HPLC-MS) (Unbekannt)
- Neue Suche nach: Wigand, Petra
- Neue Suche nach: Tenzer, Stefan
- Neue Suche nach: Schild, Hansjoerg
- Neue Suche nach: Decker, Heinz
- Neue Suche nach: Wigand, Petra
- Neue Suche nach: Tenzer, Stefan
- Neue Suche nach: Schild, Hansjoerg
- Neue Suche nach: Decker, Heinz
In:
Journal of Agricultural and Food Chemistry
;
57
, 10
;
4328-4333
;
2009
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Analysis of Protein Composition of Red Wine in Comparison with Rosé and White Wines by Electrophoresis and High-Pressure Liquid Chromatography−Mass Spectrometry (HPLC-MS)
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Weitere Titelangaben:J. Agric. Food Chem.
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Beteiligte:Wigand, Petra ( Autor:in ) / Tenzer, Stefan ( Autor:in ) / Schild, Hansjoerg ( Autor:in ) / Decker, Heinz ( Autor:in )
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Erschienen in:Journal of Agricultural and Food Chemistry ; 57, 10 ; 4328-4333
-
Verlag:
- Neue Suche nach: American Chemical Society
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Erscheinungsdatum:27.05.2009
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ISSN:
-
Coden:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Unbekannt
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 57, Ausgabe 10
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