HRGC-MS of Free Enantiomeric Amino Acids in Aged Balsamic Vinegars from Modena

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• Articoli dello stesso fascicolo (disponibili singolarmente)

  • Characterisation of the Regional Origin of Sheep and Cow cheeses by Casein Stable Isotope (13C/12C and 15N/14N)
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  • Classification of Natural and Vegetable Yogurts Using near Infra-Red Reflectance Spectroscopy
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  • HRGC-MS of Free Enantiomeric Amino Acids in Aged Balsamic Vinegars from Modena
  • Economic Impact and Industrial Development of Biothecnologies in the Agricultural Sector
    Ottieni articolo
  • The Diffusion of Biotechnologies in the Agricultural Sector
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• Informazioni

  Codice DOI: 10.1400/97603

  Permalink: http://digital.casalini.it/10.1400/97603