A really innovative trend of the food market : natural wines

231-235 p.

• Artikel aus derselben Ausgabe (einzeln erhältlich)

  • The effect of biostimulants on the quality parameters of tomato grown for the processing industry
    Artikel abrufen
  • Spectroscopic evidence of Cr(VI) reduction in a contaminated soil by in situ treatment with whey
    Artikel abrufen
  • A really innovative trend of the food market : natural wines
  • Production of cellulolytic and xylanolytic enzymes by fungi grown on cactus (nopal) in solid-state fermentation
    Artikel abrufen
  • A method for labelling the allergen compounds in the counter products in supermarket distribution : a critical review
    Artikel abrufen
  • Winemaking of Sangiovese grapes with and without the addition of different oenological tannins in order to increase the colour intensity of Chianti wine
    Artikel abrufen
  • Thermostability of black rice (Orzya sativa L.) nutraceuticals during a straight-dough bread-making process
    Artikel abrufen

  Mehr anzeigen
• Informationen

  DOI: 10.12871/0021857201533

  ISSN: 2283-5431

  Permalink: https://digital.casalini.it/10.12871/0021857201533