FLAVORS AND AROMAS - Volatile Compounds Released by Enzymatic Hydrolysis of Glycoconjugates of Leaves and Grape Berries from Vitis vinifera Muscat of Alexandria and Shiraz Cultivars

Gespeichert in:

Autor*in:	Wirth, Jérémie [verfasserIn] Guo, Wenfei Baumes, Raymond Günata, Ziya

Format:	Artikel

Erschienen:	2001

Umfang:	7

Übergeordnetes Werk:	Enthalten in: Journal of agricultural and food chemistry - Columbus, Ohio : American Chemical Soc., 1953, 49(2001), 6, Seite 2917-2923
Übergeordnetes Werk:	volume:49 ; year:2001 ; number:6 ; pages:2917-2923 ; extent:7

Katalog-ID:	OLC1607280957

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spelling	SW010713 (DE-627)OLC1607280957 (DE-599)GBVOLC1607280957 DE-627 ger DE-627 rakwb 630 640 540 58.27 bkl 58.34 bkl 42.63 bkl Wirth, Jérémie verfasserin aut FLAVORS AND AROMAS - Volatile Compounds Released by Enzymatic Hydrolysis of Glycoconjugates of Leaves and Grape Berries from Vitis vinifera Muscat of Alexandria and Shiraz Cultivars 2001 7 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Guo, Wenfei oth Baumes, Raymond oth Günata, Ziya oth Enthalten in Journal of agricultural and food chemistry Columbus, Ohio : American Chemical Soc., 1953 49(2001), 6, Seite 2917-2923 (DE-627)129602795 (DE-600)241619-0 (DE-576)015096610 0021-8561 nnns volume:49 year:2001 number:6 pages:2917-2923 extent:7 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 SSG-OPC-FOR GBV_ILN_20 GBV_ILN_21 GBV_ILN_65 GBV_ILN_70 GBV_ILN_73 GBV_ILN_183 GBV_ILN_252 GBV_ILN_2001 GBV_ILN_2006 GBV_ILN_2010 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4266 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4317 GBV_ILN_4323 58.27 AVZ 58.34 AVZ 42.63 AVZ AR 49 2001 6 2917-2923 7
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title_sort	flavors and aromas - volatile compounds released by enzymatic hydrolysis of glycoconjugates of leaves and grape berries from vitis vinifera muscat of alexandria and shiraz cultivars
title_auth	FLAVORS AND AROMAS - Volatile Compounds Released by Enzymatic Hydrolysis of Glycoconjugates of Leaves and Grape Berries from Vitis vinifera Muscat of Alexandria and Shiraz Cultivars
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FLAVORS AND AROMAS - Volatile Compounds Released by Enzymatic Hydrolysis of Glycoconjugates of Leaves and Grape Berries from Vitis vinifera Muscat of Alexandria and Shiraz Cultivars

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