Grape juice characterization by its free amino acid composition.

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dc.contributorALBERTO MIELE, CNPUV; LUIZ ANTENOR RIZZON, CNPUV; DIRCEU LUIZ ZANOTTO, CNPSA.
dc.creatorMIELE, A.
dc.creatorRIZZON, L. A.
dc.creatorZANOTTO, D. L.
dc.date2019-10-18T18:06:58Z
dc.date2019-10-18T18:06:58Z
dc.date2007-12-17
dc.date2007
dc.date2019-10-18T18:06:58Z
dc.date.accessioned2026-07-07T11:27:13Z
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.
dc.descriptionResumo.
dc.format120-121
dc.identifierIn: 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
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/542204
dc.identifier.urihttp://hdl.handle.net/123456789/508434
dc.languageeng
dc.rightsopenAccess
dc.subjectCaracterização
dc.subjectAminoácido
dc.subjectComposição Química
dc.subjectEnologia
dc.subjectSuco
dc.subjectUva
dc.subjectVariedade
dc.titleGrape juice characterization by its free amino acid composition.
dc.typeResumo em anais e proceedings

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