Implications of blending wines on the relationships between the colour and the anthocyanic composition (Englisch)
- Neue Suche nach: Rodríguez Furlán, Laura T.
- Neue Suche nach: Rodríguez Furlán, Laura T.
- Neue Suche nach: Padilla, Antonio Pérez
- Neue Suche nach: Campderrós, Mercedes E.
In:
Food research international
;
43
, 3
; 745-753
;
2010
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Implications of blending wines on the relationships between the colour and the anthocyanic composition
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Beteiligte:
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Erschienen in:Food research international ; 43, 3 ; 745-753
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Verlag:
- Neue Suche nach: Elsevier Science Publ.
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Erscheinungsort:Barking
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Erscheinungsdatum:2010
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ISSN:
-
ZDBID:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 58.34
- Weitere Informationen zu Basisklassifikation
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Schlagwörter:
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Klassifikation:
BKL: 58.34 Lebensmitteltechnologie -
Datenquelle:
Inhaltsverzeichnis – Band 43, Ausgabe 3
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