"Lo que ha de ser no puede faltar" ("What has to be cannot be avoided"): Phylloxera and the
Michael Barke
págs. 139-158
A biochemical approach to the evolution of procyanidins in grape seeds during the ripening of red
N. Vivas, M. Augustin
págs. 159-168
págs. 169-178
págs. 179-192
Experiments for developing selective clarification techniques: Sterol and fatty acid loss from
C. Delfini, C. Cocito
págs. 187-198
págs. 199-200
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