CORE
🇺🇦Â
 make metadata, not war
Services
Services overview
Explore all CORE services
Access to raw data
API
Dataset
FastSync
Content discovery
Recommender
Discovery
OAI identifiers
OAI Resolver
Managing content
Dashboard
Bespoke contracts
Consultancy services
Support us
Support us
Membership
Sponsorship
Community governance
Advisory Board
Board of supporters
Research network
About
About us
Our mission
Team
Blog
FAQs
Contact us
Quercetin contents of Sangiovese wines as affected by fermenting yeast species and must aeration
Authors
Giacomo Buscioni
Silvia Mangani
Yuri Romboli
Massimo Vincenzini
Publication date
1 January 2014
Publisher
'Firenze University Press'
Abstract
Abstract is not available.
Similar works
Full text
Available Versions
Florence Research
See this paper in CORE
Go to the repository landing page
Download from data provider
oai:flore.unifi.it:2158/953303
Last time updated on 01/06/2024