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RSS Feeds[ASAP] Effect of Vine Water and Nitrogen Status, as Well as Temperature, on Some Aroma Compounds of Aged Red Bordeaux Wines (Journal of Agricultural and Food Chemistry)

 
 

15 june 2019 01:02:38

 
[ASAP] Effect of Vine Water and Nitrogen Status, as Well as Temperature, on Some Aroma Compounds of Aged Red Bordeaux Wines (Journal of Agricultural and Food Chemistry)
 
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.9b00591


 
295 viewsCategory: Chemistry, Nutrition
 
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[ASAP] Facilitation of l-Lactic Acid Fermentation by Lignocellulose Biomass Rich in Vitamin B Compounds (Journal of Agricultural and Food Chemistry)
 
 
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