Peptides in Musts and Wines. Changes during the Manufacture of Cavas (Sparkling Wines)

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 12, 1996, Pages 3783-3788

  Moreno Arribas, Victoria ^a   Pueyo, Encarnación ^a   Polo, M Carmen ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Cava; HPLC; Must; Peptides; Sparkling wine; Wine

Indexed keywords

EID: 0001078455     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960307a     Document Type: Article

References (28)

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