Showing 1 - 10 results of 10 for search 'CHEMICAL ANALYSIS OF FOOD', query time: 0.87s Refine Results
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    ... of the final wines and a preliminary sensory analysis. The presence of grape skins has led to an increase...
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    ... malic acid content compared to ’Palomino Fino’ must, while the analysis of the grape berry...
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    .... Sensory analysis showed that low bee pollen doses increase wine’s biological aging attributes...
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    ... analyzed using 30 OIV descriptors and 22 SSR loci. The morphologic and genetic analysis showed that all...
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