2002 - CLUEB
Articolo
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HRGC-MS of Free Enantiomeric Amino Acids in Aged Balsamic Vinegars from Modena
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Nello stesso fascicolo
- Characterisation of the Regional Origin of Sheep and Cow cheeses by Casein Stable Isotope (13C/12C and 15N/14N)
- Classification of Natural and Vegetable Yogurts Using near Infra-Red Reflectance Spectroscopy
- HRGC-MS of Free Enantiomeric Amino Acids in Aged Balsamic Vinegars from Modena
- Economic Impact and Industrial Development of Biothecnologies in the Agricultural Sector
- The Diffusion of Biotechnologies in the Agricultural Sector