Determination of basic components in white wines by HPLC, FT-IR spectroscopy, and electrophoretic techniques-Reference-Cited by-同舟云学术

Determination of basic components in white wines by HPLC, FT-IR spectroscopy, and electrophoretic techniques

Published:1992-09 Issue:3 Volume:5 Page:236-245
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Gorinstein S.,Moshe R.,Deutsch J.,Wolfed F.H.,Tilis K.,Stiller A.,Flam I.,Gat Ya.

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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3. Structure of wine peptides;Avakyants;Vinodel. Vinograd. SSSR,1983

4. Theoretical considerations on the glucose-fructose ratio in wines with residual sugar;Bailer;Mitt. Klosterneuburg,1990

5. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein dye binding;Bradford;Biochemistry,1976

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