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1
المؤلفون: Antonio castro marín, fabio chinnici
المساهمون: Antonio castro marín, fabio chinnici
مصطلحات موضوعية: Red Wine, Phenolic compounds, Volatile compounds, Chitosan, Adjuvant, food and beverages
وصف الملف: ELETTRONICO
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=od______4094::1dfa55e0d0b87abbf141dc583ba286deTest
https://hdl.handle.net/11585/851148Test -
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المؤلفون: Fabio Chinnici, Antonio Castro Marín
المساهمون: Castro MArin Antonio., Chinnici F.
المصدر: Applied Sciences
Volume 10
Issue 19
Applied Sciences, Vol 10, Iss 6877, p 6877 (2020)مصطلحات موضوعية: Brettanomyces, Color, Volatile phenols, Co-pigmentation, lcsh:Technology, 01 natural sciences, lcsh:Chemistry, Chitosan, chemistry.chemical_compound, 0404 agricultural biotechnology, Flavonols, General Materials Science, Food science, lcsh:QH301-705.5, Instrumentation, Aroma, Winemaking, Fluid Flow and Transfer Processes, Wine, chemistry.chemical_classification, biology, lcsh:T, Chemistry, Process Chemistry and Technology, 010401 analytical chemistry, General Engineering, Red wine, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, lcsh:QC1-999, 0104 chemical sciences, Computer Science Applications, lcsh:Biology (General), lcsh:QD1-999, lcsh:TA1-2040, Composition (visual arts), lcsh:Engineering (General). Civil engineering (General), lcsh:Physics, Ellagic acid
وصف الملف: ELETTRONICO; application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85faa7107f442edb616f79596dc2b6fbTest
http://hdl.handle.net/11585/778561Test -
3
المؤلفون: Claudio Riponi, Fabio Chinnici, Antonio Castro Marín
المساهمون: Castro Marin Antonio, Riponi C., Chinnici F.
المصدر: Foods, Vol 9, Iss 1174, p 1174 (2020)
Foods
Volume 9
Issue 9مصطلحات موضوعية: Sparkling wine production, Health (social science), Plant Science, lcsh:Chemical technology, 01 natural sciences, Health Professions (miscellaneous), Microbiology, Lees, Article, Chitosan, chemistry.chemical_compound, 0404 agricultural biotechnology, Sparkling wine, lcsh:TP1-1185, Food science, Foamability, Aroma, Winemaking, Wine, Sensory, biology, digestive, oral, and skin physiology, 010401 analytical chemistry, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, Yeast, 0104 chemical sciences, carbohydrates (lipids), chemistry, Fermentation, Food Science
وصف الملف: ELETTRONICO; application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e8bdc6a38a68c6368f90a4266131de0Test
https://doi.org/10.3390/foods9091174Test -
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المساهمون: Castro-Marín, Antonio, Buglia, Ana Gabriela, Riponi, Claudio, Chinnici, Fabio
مصطلحات موضوعية: business.product_category, White wine, Sulphur dioxide, Ethanol fermentation, 01 natural sciences, Chitosan, chemistry.chemical_compound, 0404 agricultural biotechnology, Bottle, Food science, Wine, 010401 analytical chemistry, digestive, oral, and skin physiology, food and beverages, 04 agricultural and veterinary sciences, Decanoic acid, SPE-GC/MS, 040401 food science, 0104 chemical sciences, carbohydrates (lipids), chemistry, White Wine, Volatile compound, Composition (visual arts), Fermentation, business, Food Science
وصف الملف: STAMPA
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::730894153f5aafd13859fa1a6d754808Test
http://hdl.handle.net/11585/664779Test