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Article

Preliminary Studies on Peptides in Wine by HPLC

M. I. Acedo, E. Pueyo, M. C. Polo
Am J Enol Vitic.  1994  45: 167-172  ; DOI: 10.5344/ajev.1994.45.2.167
M. I. Acedo
Departamento de Química Analitica, Facultad de Ciencias, Universidad de Extremadura, 06071 Badajoz, Spain
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E. Pueyo
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M. C. Polo
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Article Information

vol. 45 no. 2

DOI 
https://doi.org/10.5344/ajev.1994.45.2.167

Published By 
American Journal of Enology and Viticulture
History 
  • Received April 1993
  • Published online January 1994.

Copyright & Usage 
Copyright 1994 by the American Society for Enology and Viticulture

Author Information

  1. M. I. Acedo,
  2. E. Pueyo and
  3. M. C. Polo
  1. Departamento de Química Analitica, Facultad de Ciencias, Universidad de Extremadura, 06071 Badajoz, Spain
  2. Instituto de Fermentaciones Industriales, (CSIC), Juan de la Cierva, 3, 28006 Madrid, Spain.

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Preliminary Studies on Peptides in Wine by HPLC
M. I. Acedo, E. Pueyo, M. C. Polo
Am J Enol Vitic.  1994  45: 167-172  ; DOI: 10.5344/ajev.1994.45.2.167
M. I. Acedo
Departamento de Química Analitica, Facultad de Ciencias, Universidad de Extremadura, 06071 Badajoz, Spain
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E. Pueyo
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M. C. Polo
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Preliminary Studies on Peptides in Wine by HPLC
M. I. Acedo, E. Pueyo, M. C. Polo
Am J Enol Vitic.  1994  45: 167-172  ; DOI: 10.5344/ajev.1994.45.2.167
M. I. Acedo
Departamento de Química Analitica, Facultad de Ciencias, Universidad de Extremadura, 06071 Badajoz, Spain
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E. Pueyo
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M. C. Polo
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