{"title":"【意大利葡萄酒脯氨酸含量(作者翻译)】。","authors":"G Cerutti, C Mazzolini, R Ziliotto","doi":"","DOIUrl":null,"url":null,"abstract":"<p><p>Proline content of genuine wines from different areas is usually over 200 mg/1; a sample contained 1.920 mg/1; some samples has shown a lower content, with a minimum of 76 mg/1. No correlationship has been established between proline content and wine origin and age. Spectrophotometric method gives results markedly higher, in some cases, than give ion-exchange chromatogrpahy.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 5-6","pages":"309-11"},"PeriodicalIF":0.0000,"publicationDate":"1975-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"[Proline content of Italian wines (author's transl)].\",\"authors\":\"G Cerutti, C Mazzolini, R Ziliotto\",\"doi\":\"\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Proline content of genuine wines from different areas is usually over 200 mg/1; a sample contained 1.920 mg/1; some samples has shown a lower content, with a minimum of 76 mg/1. No correlationship has been established between proline content and wine origin and age. Spectrophotometric method gives results markedly higher, in some cases, than give ion-exchange chromatogrpahy.</p>\",\"PeriodicalId\":76508,\"journal\":{\"name\":\"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana\",\"volume\":\"5 5-6\",\"pages\":\"309-11\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1975-09-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","FirstCategoryId":"1085","ListUrlMain":"","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
[Proline content of Italian wines (author's transl)].
Proline content of genuine wines from different areas is usually over 200 mg/1; a sample contained 1.920 mg/1; some samples has shown a lower content, with a minimum of 76 mg/1. No correlationship has been established between proline content and wine origin and age. Spectrophotometric method gives results markedly higher, in some cases, than give ion-exchange chromatogrpahy.
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