| 000 | 01083 a2200289 4500 | ||
|---|---|---|---|
| 005 | 20250515011507.0 | ||
| 264 | 0 | _c20060203 | |
| 008 | 200602s 0 0 eng d | ||
| 022 | _a0021-8561 | ||
| 024 | 7 |
_a10.1021/jf050394j _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aKiss, Judit | |
| 245 | 0 | 0 |
_aProtection of originality of Tokaji Aszú: amines and organic acids in botrytized wines by high-performance liquid chromatography. _h[electronic resource] |
| 260 |
_bJournal of agricultural and food chemistry _cDec 2005 |
||
| 300 |
_a10042-50 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aAcids _xanalysis |
| 650 | 0 | 4 |
_aAmines _xanalysis |
| 650 | 0 | 4 |
_aBotrytis _xchemistry |
| 650 | 0 | 4 | _aChromatography, High Pressure Liquid |
| 650 | 0 | 4 | _aData Interpretation, Statistical |
| 650 | 0 | 4 | _aHungary |
| 650 | 0 | 4 |
_aWine _xanalysis |
| 700 | 1 | _aSass-Kiss, Agnes | |
| 773 | 0 |
_tJournal of agricultural and food chemistry _gvol. 53 _gno. 26 _gp. 10042-50 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1021/jf050394j _zAvailable from publisher's website |
| 999 |
_c15986339 _d15986339 |
||