Please use this identifier to cite or link to this item:
http://www.alice.cnptia.embrapa.br/alice/handle/doc/542204| Title: | Grape juice characterization by its free amino acid composition. |
| Authors: | MIELE, A.  RIZZON, L. A. ZANOTTO, D. L. |
| Affiliation: | ALBERTO MIELE, CNPUV; LUIZ ANTENOR RIZZON, CNPUV; DIRCEU LUIZ ZANOTTO, CNPSA. |
| Date Issued: | 2007 |
| Citation: | In: INTERNATIONAL SYMPOSIUM OF TEMPERATE ZONE FRUITS IN THE TROPICS AND SUBTROPICS, 8., 2007, Florianópolis. Program and abstracts. Pelotas: Embrapa Clima Temperado, 2007. p. 120-121 |
| Pages: | 120-121 |
| Description: | Grapejuice is an important segment ofthe Brazilian vitiviniculture, which production is concentrated in the Serra Gaúcha region, State of Rio Grande do Sul, Brazil. In average, over than 100 million kilograms are crushed each year for this purpose. |
| Thesagro: | Aminoácido Composição Química Enologia Suco Uva Variedade |
| Keywords: | Caracterização |
| Notes: | Resumo. |
| Type of Material: | Resumo em anais e proceedings |
| Access: | openAccess |
| Appears in Collections: | Resumo em anais de congresso (CNPUV) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 91792007p.120121.pdf | 684.87 kB | Adobe PDF |  View/Open |
