VIRUS INACTIVATION BY GRAPES AND WINES

被引：52

作者：

KONOWALCHUK, J ^{[1
]}

SPEIRS, JI ^{[1
]}

机构：

[1] CANADA DEPT HLTH & WELF,BUR MICROBIAL HAZARDS,OTTAWA K1A OL2,ONTARIO,CANADA

来源：

关键词：

D O I：

10.1128/AEM.32.6.757-763.1976

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：757 / 763

页数：7

共 16 条

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[12] POWERS JOHN J., 1964, P59
[13] COMPLEXITY OF FLAVOR AND BLENDING OF WINES
SINGLETON, VL
OUGH, CS
[J]. JOURNAL OF FOOD SCIENCE, 1962, 27 (02) : 189 - &
[14] SINGLETON VL, 1969, ADV FOOD RESEARCH S1
[15] SOME EFFECTS OF TANNIC ACID AND OF LEAF EXTRACTS WHICH CONTAIN TANNINS ON THE INFECTIVITY OF TOBACCO MOSAIC AND TOBACCO NECROSIS VIRUSES
Thresh, J. M.
[J]. ANNALS OF APPLIED BIOLOGY, 1956, 44 (04) : 608 - 618
[16] WHITE T., 1957, Journal of the Science of Food and Agriculture, V8, P377, DOI 10.1002/jsfa.2740080702