A really innovative trend of the food market : natural wines

231-235 p.

• Articoli dello stesso fascicolo (disponibili singolarmente)

  • The effect of biostimulants on the quality parameters of tomato grown for the processing industry
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  • Spectroscopic evidence of Cr(VI) reduction in a contaminated soil by in situ treatment with whey
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  • A really innovative trend of the food market : natural wines
  • Production of cellulolytic and xylanolytic enzymes by fungi grown on cactus (nopal) in solid-state fermentation
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  • A method for labelling the allergen compounds in the counter products in supermarket distribution : a critical review
    Ottieni articolo
  • Winemaking of Sangiovese grapes with and without the addition of different oenological tannins in order to increase the colour intensity of Chianti wine
    Ottieni articolo
  • Thermostability of black rice (Orzya sativa L.) nutraceuticals during a straight-dough bread-making process
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• Informazioni

  Codice DOI: 10.12871/0021857201533

  ISSN: 2283-5431

  Permalink: http://digital.casalini.it/10.12871/0021857201533