Peptides in Musts and Wines. Changes during the Manufacture of Cavas (Sparkling Wines)
- 1 January 1996
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 44 (12), 3783-3788
- https://doi.org/10.1021/jf960307a
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Preliminary Studies on Peptides in Wine by HPLCAmerican Journal of Enology and Viticulture, 1994
- Autolysis of Yeasts in ChampagneAmerican Journal of Enology and Viticulture, 1982
- A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye bindingAnalytical Biochemistry, 1976
- Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid ReagentsAmerican Journal of Enology and Viticulture, 1965