Analyse der Spurenelemente in Trauben und Wein
Author:
Publisher
Springer Berlin Heidelberg
Link
http://link.springer.com/content/pdf/10.1007/978-3-8274-2887-5_14.pdf
Reference15 articles.
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2. Brandolini V, Tedeschi P, Capece A et al. (2002) Saccharomyces cerevisiae wine strains differing in copper resistance exhibit different capability to reduce copper content in wine. World J Microbiol Biotechnol 18: 499–500
3. Castiñeira Gόmez MDM, Brandt R, Jakubowski N, Andersson JT (2004) Changes of the metal composition in German White Wines through the winemaking process. A study of 63 elements by inductively coupled plasma-mass spectrometry. J Agric Food Chem 52: 2953–2961
4. Coetzee PP, Steffens FE, Eiselen RJ et al. (2005) Multi-element analysis of South African Wines by ICP-MS and their classification according to geographical origin. J Agric Food Chem 53: 5060–5066
5. Dittrich H, Großmann M (2005) Mikrobiologie des Weines. 3. neubearb. Aufl. Ulmer, Stuttgart
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