Testing total sulphur dioxide content in wine with two different instrumental apparatus : a comparison of their analytical performances
Forma parte de
Agrochimica : International Journal of Plant Chemistry, Soil Science and Plant Nutrition of the University of Pisa : 64, 2, 2020
EUR
10,00
IVA excluido
IVA excluido
Extra virgin olive oils produced from whole and pitted olives using argon as malaxation gaseous atmosphere: synergistic effect of the two different strategies to improve oil quality
Forma parte de
Agrochimica : International Journal of Plant Chemistry, Soil Science and Plant Nutrition of the University of Pisa : 64, 2, 2020
EUR
10,00
IVA excluido
IVA excluido
Co-fermentation of intact grape clusters and stalk : a natural and economical strategy to modulate nutraceutical and sensory features of Syrah variety
Forma parte de
Agrochimica : International Journal of Plant Chemistry, Soil Science and Plant Nutrition of the University of Pisa : 63, 2, 2019
EUR
10,00
IVA excluido
IVA excluido
Study of the migration of chemicals from conventional food contact materials into food and environment: hurdles and limits for a whole hazard identification and risk assessm
Forma parte de
Agrochimica : International Journal of Plant Chemistry, Soil Science and Plant Nutrition of the University of Pisa : 62, 2, 2018
EUR
10,00
IVA excluido
IVA excluido
Improvement of Cesanese d'Affile wine expression : the addition of solid carbon dioxide for the valorization of an autochthonous vine
Forma parte de
Agrochimica : International Journal of Plant Chemistry, Soil Science and Plant Nutrition of the University of Pisa : 62, 4, 2018
EUR
10,00
IVA excluido
IVA excluido
The effect of ripening degree and irrigation regimes of fruits on the quality of extra-virgin olive oil extracted with or without the addition of carbonic snow
Forma parte de
Agrochimica : International Journal of Plant Chemistry, Soil Science and Plant Nutrition of the University of Pisa : 61, 2, 2017
EUR
10,00
IVA excluido
IVA excluido
Winemaking of Sangiovese grapes with and without the addition of different oenological tannins in order to increase the colour intensity of Chianti wine
Forma parte de
Agrochimica : International Journal of Plant Chemistry, Soil Science and Plant Nutrition of the University of Pisa : 59, 3, 2015
EUR
10,00
IVA excluido
IVA excluido
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