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Citation: M. Castellari et al., EVOLUTION OF PHENOLIC-COMPOUNDS IN RED WINEMAKING AS AFFECTED BY MUSTOXYGENATION, American journal of enology and viticulture, 49(1), 1998, pp. 91-94

Authors: CASTELLARI M MATRICARDI L ARFELLI G ROVERE P AMATI A

Citation: M. Castellari et al., EFFECTS OF HIGH-PRESSURE PROCESSING ON POLYPHENOLOXIDASE ENZYME-ACTIVITY OF GRAPE MUSTS, Food chemistry, 60(4), 1997, pp. 647-649

Authors: CASTELLARI M ENSINI I ARFELLI G SPINABELLI U AMATI A

Citation: M. Castellari et al., DETERMINATION OF SORBIC AND BENZOIC-ACIDS IN FOODS WITH A COPOLYMER (DVB-H) HPLC COLUMN, Industrie alimentari, 36(359), 1997, pp. 606-610

Authors: AMATI A CASTELLARI M ENSINI I SPINABELLI U ARFELLI G

Citation: A. Amati et al., DETERMINATION OF SORBIC ACID IN WINES WITH A HYDROGEN SULFONATED DIVINYL BENZENE-STYRENE COPOLYMER HPLC COLUMN, Chromatographia, 44(11-12), 1997, pp. 645-648

Authors: AMATI A PIVA A CASTELLARI H ARFELLI G

Citation: A. Amati et al., PRELIMINARY STUDIES ON THE EFFECT OF OIDIUM-TUCKERI ON THE PHENOLIC COMPOSITION OF GRAPES AND WINES, Vitis, 35(3), 1996, pp. 149-150