| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543077 | Food Chemistry | 2011 | 5 Pages |
Abstract
⺠First study to link the concentration of amino acids in grapes with the presence of fungicides. ⺠New aspects of the effect of fungicides on the quality of the grape. ⺠Significant differences exist in the amino acid content in the presence of fungicides.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
José Oliva, Teresa Garde-Cerdán, Ana M. MartÃnez-Gil, M. Rosario Salinas, Alberto Barba,