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ItalianoFerrarini, R.; Guantieri, V.; Mattivi, F.; Carlin, S.; Vrhovsek, U.; Lonardi, F. (2015). Determinazione del rotundone, l'aroma pepato, nelle varietà principi della Valpolicella: Corvina e Corvinone. ENOLOGO (1/2): 79-83. handle: http://hdl.handle.net/10449/24800
| Citation: | Ferrarini, R.; Guantieri, V.; Mattivi, F.; Carlin, S.; Vrhovsek, U.; Lonardi, F. (2015). Determinazione del rotundone, l'aroma pepato, nelle varietà principi della Valpolicella: Corvina e Corvinone. ENOLOGO (1/2): 79-83. handle: http://hdl.handle.net/10449/24800 |
| Internal authors: | |
| Organization unit: | Food Quality and Nutrition Department # CRI_2011-JAN2016 |
| Authors: | Ferrarini, R.; Guantieri, V.; Mattivi, F.; Carlin, S.; Vrhovsek, U.; Lonardi, F. |
| Title: | Determinazione del rotundone, l'aroma pepato, nelle varietà principi della Valpolicella: Corvina e Corvinone |
| Journal: | ENOLOGO |
| Issue Date: | 2015 |
| Scientific Disciplinary Area: | Settore CHIM/10 - Chimica Degli Alimenti |
| Language: | Italian |
| IF: | Without Impact Factor ISI |
| Publication status: | Published |
| Nature of content: | Articolo in rivista/Article |
| Appears in Collections: | 01 - Journal article |
Files in This Item:
| File | Description | Type | License | |
|---|---|---|---|---|
| 2015 enologo Mattivi et al.pdf | N/A | Open AccessView/Open |
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