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dc.contributor.authorMIELE, A.eng
dc.contributor.authorRIZZON, L. A.eng
dc.contributor.authorZANOTTO, D. L.eng
dc.date.accessioned2019-10-18T18:06:58Z-
dc.date.available2019-10-18T18:06:58Z-
dc.date.created2007-12-17
dc.date.issued2007
dc.identifier.citationIn: INTERNATIONAL SYMPOSIUM OF TEMPERATE ZONE FRUITS IN THE TROPICS AND SUBTROPICS, 8., 2007, Florianópolis. Program and abstracts. Pelotas: Embrapa Clima Temperado, 2007. p. 120-121eng
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/542204-
dc.descriptionGrapejuice 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.eng
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectCaracterizaçãoeng
dc.titleGrape juice characterization by its free amino acid composition.eng
dc.typeResumo em anais e proceedingseng
dc.date.updated2019-10-18T18:06:58Z
dc.subject.thesagroAminoácidoeng
dc.subject.thesagroComposição Químicaeng
dc.subject.thesagroEnologiaeng
dc.subject.thesagroSucoeng
dc.subject.thesagroUvaeng
dc.subject.thesagroVariedadeeng
dc.description.notesResumo.eng
dc.format.extent2120-121eng
riaa.ainfo.id542204eng
riaa.ainfo.lastupdate2019-10-18
dc.contributor.institutionALBERTO MIELE, CNPUV; LUIZ ANTENOR RIZZON, CNPUV; DIRCEU LUIZ ZANOTTO, CNPSA.eng
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