Manca, Gavina

Autor
Artículo, Content of Resveratrols as a Function of Red Wine Cultivar and of the Year Production (2000-2001-2002), CLUEB ; Coop. Tracce
Artículo, Effects of Some Yeast on Resveratrol Content During Alcoholic Fermentation, CLUEB ; Coop. Tracce
Artículo, Analytical Characterisation of Myrtle Berries, partially Processed Products ans Commercially Available Liqueurs, CLUEB ; Coop. Tracce
Franco, Marco Andrea Versini, Giuseppe Manca, Gavina Dalla Serra, Anita Vacca, Vincenzo Mattivi, Fulvio

Analytical Characterisation of Myrtle Berries, partially Processed Products ans Commercially Available Liqueurs

2002 - CLUEB

Forma parte de

Journal of commodity science, technology and quality : rivista di merceologia, tecnologia e qualità. JUL./SEP., 2002
Consulta las condiciones de uso
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EUR 11,00
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Artículo
Artículo, Level of "cis-" and "trans-" Resveratrol and Their Glucosides as a Function of Different Cultivar of Red Wines, CLUEB ; Coop. Tracce
Franco, Mario Andrea Coloru, Gavina C. Del Signore, Antonella Giaccio, Mario Manca, Gavina

Level of "cis-" and "trans-" Resveratrol and Their Glucosides as a Function of Different Cultivar of Red Wines

2001 - CLUEB

Forma parte de

Journal of commodity science, technology and quality : rivista di merceologia, tecnologia e qualità. OCT./DEC., 2001
Consulta las condiciones de uso
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EUR 11,00
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Artículo
Artículo, Variability of Trans and Cis Resveratrol and their Glucosides in Red Wines Produced in Sardinia and Corsica, CLUEB ; Coop. Tracce
Franco, Mario Andrea Coloru, Gavina C. Del Caro, Alessandra Farris, Giovanni Antonio Balbi, Nicole Chiaramonti, Nathalie Manca, Gavina

Variability of Trans and Cis Resveratrol and their Glucosides in Red Wines Produced in Sardinia and Corsica

2000 - CLUEB

Forma parte de

Journal of commodity science, technology and quality : rivista di merceologia, tecnologia e qualità. APR./JUN., 2000
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Disponible DownloadDisponible Copia/pegaDisponible Impresión
EUR 11,00
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Artículo
Artículo, Energy as a determining variable in the production of goods in Sardinia, CLUEB ; Coop. Tracce
Artículo, The Role of the Free Amino Acids Profile in Characterising "Pecorino Sardo" Cheese, CLUEB ; Coop. Tracce
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