Bitterness and enzymic oxidation of caffeic acid derivatives in white wines
By: by Wanda R. Graber.
Published: 1985
Language: eng
Number of pages: 82
Subjects: Wine and wine making -- Analysis.; Wine and wine making -- Chemistry.
Notes: Typescript.

Thesis (M.S.)--Washington State University, 1985.

Bibliography: leaves 69-78.

WSU:"Department of Food Science and Human Nutrition."