Changes in free amino acid concentration during stabilization and aging of wines derived from garnacha and viura musts clarified by static sedimentation

Author： Ayestaran B.   Ancin C.   Corroza M.   Garrido J.  

Publisher： Elsevier

ISSN： 0956-7135

Source： Food Control, Vol.7, Iss.3, 1996-06, pp. : 157-163

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