Published in
American Chemical Society, Journal of Agricultural and Food Chemistry, 10(57), p. 4328-4333, 2009
DOI: 10.1021/jf8034836
Links
Tools
Analysis of Protein Composition of Red Wine in Comparison with Rosé and White Wines by Electrophoresis and High-Pressure Liquid Chromatography−Mass Spectrometry (HPLC-MS)
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
Preprint: archiving allowed
- Must obtain written permission from Editor
- Must not violate ACS ethical Guidelines
Postprint:
archiving restricted
- Must obtain written permission from Editor
- Must not violate ACS ethical Guidelines
Published version:
archiving forbidden
Data provided by 