Nutrition
 |
|
27 may 2016 21:45:47 |
| De Novo Synthesis of Benzenoid Compounds by the Yeast Hanseniaspora vineae Increases the Flavor Diversity of Wines (Journal of Agricultural and Food Chemistry) |
|
Tweet Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.5b05442
|
| 119 viewsCategory: Chemistry, Nutrition |
 Effect of Time-Dependent Sorption on the Dissipation
of Water-Extractable Pesticides in Soils (Journal of Agricultural and Food Chemistry)Impact of Leaf Removal, Applied Before and After Flowering, on Anthocyanin, Tannin, and Methoxypyrazine Concentrations in `Merlot` (Vitis vinifera L.) Grapes and Wines (Journal of Agricultural and Food Chemistry) 
|
| blog comments powered by Disqus |
MyJournals.org
The latest issues of all your favorite science journals on one page
The latest issues of all your favorite science journals on one page
