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Larcher, R. (1999). Quantification by differential pH-metry of the reducing sugar content in musts through enzymatic reactions: comparison with Fehling's oxidimetric technique. JOURNAL OF COMMODITY SCIENCE, 38 (3): 157-165. handle: http://hdl.handle.net/10449/17516

Quantification by differential pH-metry of the reducing sugar content in musts through enzymatic reactions: comparison with Fehling's oxidimetric technique

Larcher, R.
1999-01-01
Settore CHIM/10 - CHIMICA DEGLI ALIMENTI
1999
Larcher, R. (1999). Quantification by differential pH-metry of the reducing sugar content in musts through enzymatic reactions: comparison with Fehling's oxidimetric technique. JOURNAL OF COMMODITY SCIENCE, 38 (3): 157-165. handle: http://hdl.handle.net/10449/17516
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/17516
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