Contribution to the Study of the Origin of CO2in Spanish Sparkling Wines by Determination of the13C/12C Isotope Ratio

González-Martín, I; Gonzalez-Perez, C.; Marqués-Macias, E

doi:10.1021/jf960446s

Record: found
Abstract: not found
Article: not found

Contribution to the Study of the Origin of CO2in Spanish Sparkling Wines by Determination of the13C/12C Isotope Ratio

Author(s): I. González-Martin , C. González-Pérez , E. Marqués-Macias

Publication date Created: April 1997

Publication date (Print): April 1997

Journal: Journal of Agricultural and Food Chemistry

Publisher: American Chemical Society (ACS)

Read this article at

ScienceOpenPublisher

Bookmark

There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

Related collections

Author and article information

Journal

Title: Journal of Agricultural and Food Chemistry

Abbreviated Title: J. Agric. Food Chem.

Publisher: American Chemical Society (ACS)

ISSN (Print): 0021-8561

ISSN (Electronic): 1520-5118

Publication date Created: April 1997

Publication date (Print): April 1997

Volume: 45

Issue: 4

Pages: 1149-1151

Article

DOI: 10.1021/jf960446s

SO-VID: 4b171eb1-2525-44ed-bea1-891e1ec5f019

History

Data availability:

Comments

Comment on this article

scite_

Cited by 2

See all cited by

Contribution to the Study of the Origin of CO2in Spanish Sparkling Wines by Determination of the13C/12C Isotope Ratio

Read this article at

Related collections

Irish Journal of Agricultural and Food Research

Author and article information

Journal

Article

History

Comments

Comment on this article

Similar content 2,746

Cited by 2