[COLOR LOSS DURING BIOLOGICAL ACID DEGRADATION OF RED WINES].
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Color↗
Biomedical subjects
U VETSCH
Publications and source records attributed to U VETSCH.
[A simplified method for the determination of germ count and biological factory control].
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Humans↗
[Contribution to the recognition of biological acid decomposition in non-fermented and fermented fruit juices and wines. II. On the growth-promoting effect of yeast extract on some lactic acid bacteria, which produce the biological acid decomposition in wines].
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Bioreactors↗
[Improved method of two-dimensional paper chromatography].
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Chromatography↗