Effect of Temperature on the Hydrochloric Acid Index of Red Wine

Autor:	Manabu Hino, Yoshinari Watanabe, Kazunari Masaki, Nami Goto, Norihiko Umeda
Rok vydání:	1995
Předmět:	Wine chemistry.chemical_compound Chromatography Index (economics) chemistry Hydrochloric acid
Zdroj:	JOURNAL OF THE BREWING SOCIETY OF JAPAN. 90:313-315
ISSN:	2186-4012 0914-7314
DOI:	10.6013/jbrewsocjapan1988.90.313
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::4241a9b753cce3e15ad4f0a729d616d5 https://doi.org/10.6013/jbrewsocjapan1988.90.313 Zobrazit plný text záznamu