Protein Content for Various Grape-Must Fermentation Methods

被引：0
作者：
B. A. Abdullaeva
Z. Sh. Sapaeva
L. G. Mezhlumyan
机构：
[1] Chemical Engineering Institute,Academy of Sciences of the Republic of Uzbekistan
[2] S. Yu. Yunusov Institute of the Chemistry of Plant Substances,undefined
来源：
Chemistry of Natural Compounds | 2003年 / 39卷
关键词：
Organic Chemistry; Protein Content; Fermentation Method;
D O I：
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学科分类号：
摘要：
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页码：605 / 606
页数：1
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