Analysis of Protein Composition of Red Wine in Comparison with Rose and White Wines by Electrophoresis and High-Pressure Liquid Chromatography-Mass Spectrometry (HPLC-MS)
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. Bd. 57. H. 10. 2009 S. 4328-4333
Erscheinungsjahr: 2009
Publikationstyp: Zeitschriftenaufsatz
| Geprüft | Bibliothek |
Autoren
Wigand, P (Autor)
Tenzer, S (Autor)
Schild, H (Autor)
Decker, H (Autor)
Klassifikation
DDC Sachgruppe:
Medizin
