Manca, Gavina

Auteur
Article, Effects of Some Yeast on Resveratrol Content During Alcoholic Fermentation, CLUEB ; Coop. Tracce
Article, Content of Resveratrols as a Function of Red Wine Cultivar and of the Year Production (2000-2001-2002), CLUEB ; Coop. Tracce
Article, Analytical Characterisation of Myrtle Berries, partially Processed Products ans Commercially Available Liqueurs, CLUEB ; Coop. Tracce
Franco, Marco Andrea Versini, Giuseppe Manca, Gavina Dalla Serra, Anita Vacca, Vincenzo Mattivi, Fulvio

Analytical Characterisation of Myrtle Berries, partially Processed Products ans Commercially Available Liqueurs

2002 - CLUEB

Fait partie de

Journal of commodity science, technology and quality : rivista di merceologia, tecnologia e qualità. JUL./SEP., 2002
Options d'usage
Télécharger Copier/coller Impression
EUR 62,50
TVA exclue
PDF
Article, Level of "cis-" and "trans-" Resveratrol and Their Glucosides as a Function of Different Cultivar of Red Wines, CLUEB ; Coop. Tracce
Franco, Mario Andrea Coloru, Gavina C. Del Signore, Antonella Giaccio, Mario Manca, Gavina

Level of "cis-" and "trans-" Resveratrol and Their Glucosides as a Function of Different Cultivar of Red Wines

2001 - CLUEB

Fait partie de

Journal of commodity science, technology and quality : rivista di merceologia, tecnologia e qualità. OCT./DEC., 2001
Options d'usage
Télécharger Copier/coller Impression
EUR 11,00
TVA exclue
PDF
Article, Energy as a determining variable in the production of goods in Sardinia, CLUEB ; Coop. Tracce
Article, Variability of Trans and Cis Resveratrol and their Glucosides in Red Wines Produced in Sardinia and Corsica, CLUEB ; Coop. Tracce
Franco, Mario Andrea Coloru, Gavina C. Del Caro, Alessandra Farris, Giovanni Antonio Balbi, Nicole Chiaramonti, Nathalie Manca, Gavina

Variability of Trans and Cis Resveratrol and their Glucosides in Red Wines Produced in Sardinia and Corsica

2000 - CLUEB

Fait partie de

Journal of commodity science, technology and quality : rivista di merceologia, tecnologia e qualità. APR./JUN., 2000
Options d'usage
Télécharger Copier/coller Impression
EUR 11,00
TVA exclue
PDF
Article, The Role of the Free Amino Acids Profile in Characterising "Pecorino Sardo" Cheese, CLUEB ; Coop. Tracce
page 1 of 1