Amino acid content in red wines obtained from grapevine nitrogen foliar treatments: consumption during the alcoholic fermentation
Submitted: 30 June 2014
Accepted: 13 August 2014
Published: 5 December 2022
Accepted: 13 August 2014
Abstract Views: 3061
PDF: 1218
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Portu, J., López, R., López-Alfaro, I., González-Arenzana, L., Santamaría, P., & Garde-Cerdán, T. (2022). Amino acid content in red wines obtained from grapevine nitrogen foliar treatments: consumption during the alcoholic fermentation. Wine Studies, 1. https://doi.org/10.4081/ws.4475
Copyright (c) 2014 Javier Portu, Rosa López, Isabel López-Alfaro, Lucía González-Arenzana, Pilar Santamaría, Teresa Garde-Cerdán
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