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dc.contributor.authorSantamaría, P.-
dc.contributor.authorLópez Martín, Rosa-
dc.contributor.authorPortu, Javier-
dc.contributor.authorGonzález-Arenzana, L.-
dc.contributor.authorLópez Alfaro, Isabel-
dc.contributor.authorGarde-Cerdán, Teresa-
dc.date.accessioned2017-05-10T11:06:39Z-
dc.date.available2017-05-10T11:06:39Z-
dc.date.issued2015-
dc.identifierisbn: 978-1-63482-501-6-
dc.identifier.citationPhenylalanine: Dietary Sources, Functions and Health Effects: 49-70 (2015)-
dc.identifier.urihttp://hdl.handle.net/10261/149580-
dc.publisherNova Science Publishers-
dc.rightsclosedAccess-
dc.titleRole of phenylalanine in viticulture and enology-
dc.typecapítulo de libro-
dc.date.updated2017-05-10T11:06:39Z-
dc.description.versionPeer Reviewed-
dc.language.rfc3066eng-
dc.relation.csic-
Appears in Collections:(ICVV) Libros y partes de libros
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