Please use this identifier to cite or link to this item:
http://hdl.handle.net/2067/41354
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Cerreti, M. | en |
dc.contributor.author | Ferranti, P. | en |
dc.contributor.author | Benucci, I. | en |
dc.contributor.author | Liburdi, Katia | en |
dc.contributor.author | De Simone, C. | en |
dc.contributor.author | Esti, Marco | en |
dc.date.accessioned | 2020-10-20T23:06:48Z | - |
dc.date.available | 2020-10-20T23:06:48Z | - |
dc.date.issued | 2017 | en |
dc.identifier.uri | http://hdl.handle.net/2067/41354 | - |
dc.title | Thiol precursors in Grechetto grape juice and aromatic expression in wine | en |
dc.type | article | en |
dc.identifier.doi | 10.1007/s00217-016-2789-7 | en |
dc.identifier.scopus | 2-s2-85017478482 | en |
dc.identifier.isi | 399215400004 | en |
dc.relation.issn | 14382377 | en |
dc.relation.journal | EUROPEAN FOOD RESEARCH AND TECHNOLOGY | en |
dc.relation.firstpage | 753 | en |
dc.relation.lastpage | 760 | en |
dc.relation.numberofpages | 8 | en |
dc.relation.conferencename | EUROPEAN FOOD RESEARCH AND TECHNOLOGY | en |
dc.relation.volume | 243 | en |
dc.relation.issue | 243 | en |
dc.type.miur | 262 | en |
item.fulltext | No Fulltext | - |
item.openairetype | article | - |
item.cerifentitytype | Publications | - |
item.grantfulltext | none | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
crisitem.journal.journalissn | 1438-2377 | - |
crisitem.journal.ance | E060561 | - |
Appears in Collections: | A1. Articolo in rivista |
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