Assessing the Potential Content of Ethyl Carbamate in White, Red, and Rosé Wines as a Key Factor for Pursuing Urea Degradation by Purified Acid Urease.
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Assessing the Potential Content of Ethyl Carbamate in White, Red, and Rosé Wines as a Key Factor for Pursuing Urea Degradation by Purified Acid Urease.
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2016 nî lūn-bûn
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2016年の論文
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2016年学术文章
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2016年学术文章
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2016年学术文章
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2016年学术文章
@zh-hans
2016年学术文章
@zh-my
2016年学术文章
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2016年學術文章
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2016年學術文章
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name
Assessing the Potential Conten ...... ation by Purified Acid Urease.
@en
Assessing the Potential Conten ...... ation by Purified Acid Urease.
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type
label
Assessing the Potential Conten ...... ation by Purified Acid Urease.
@en
Assessing the Potential Conten ...... ation by Purified Acid Urease.
@nl
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Assessing the Potential Conten ...... ation by Purified Acid Urease.
@en
Assessing the Potential Conten ...... ation by Purified Acid Urease.
@nl
P2093
P2860
P356
P1476
Assessing the Potential Conten ...... dation by Purified Acid Urease
@en
P2093
Katia Liburdi
Marcello Fidaleo
Martina Cerreti
Mauro Moresi
Pasquale Tamborra
P2860
P304
P356
10.1111/1750-3841.13344
P50
P577
2016-05-30T00:00:00Z