http://rdf.ncbi.nlm.nih.gov/pubchem/reference/207154941
Outgoing Links
| Predicate | Object |
|---|---|
| contentType | Journal Article |
| endingPage | 663 |
| issn | 1438-2385 1438-2377 |
| issueIdentifier | 4 |
| pageRange | 653-663 |
| publicationName | European Food Research and Technology |
| startingPage | 653 |
| bibliographicCitation | Morozova K, Schmidt O, Schwack W. Impact of headspace oxygen and copper and iron addition on oxygen consumption rate, sulphur dioxide loss, colour and sensory properties of Riesling wine. European Food Research and Technology. 2013 Dec 29;238(4):653–63. doi: 10.1007/s00217-013-2142-3. |
| creator | http://rdf.ncbi.nlm.nih.gov/pubchem/author/ORCID_0000-0001-6053-2111 http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_b63034001952835c1658c0631d668bab http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_b255ad9389b9a16a592088483701a9b3 |
| date | 2013-12-29^^<http://www.w3.org/2001/XMLSchema#date> |
| identifier | https://doi.org/10.1007/s00217-013-2142-3 |
| isPartOf | https://portal.issn.org/resource/ISSN/1438-2385 http://rdf.ncbi.nlm.nih.gov/pubchem/journal/21746 https://portal.issn.org/resource/ISSN/1438-2377 |
| language | English |
| source | https://www.crossref.org/ https://scigraph.springernature.com/ |
| title | Impact of headspace oxygen and copper and iron addition on oxygen consumption rate, sulphur dioxide loss, colour and sensory properties of Riesling wine |
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