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Nitrogen compounds (molecules containing a primary amine nitrogen) in must and wine play a key role in fermentation and the potential of microbial stability
Ácido D-láctico
body and fullness to the wine
standard method
Limit of detection: 0
Acetic Acid, MAXI size, Y200/Y400 Juice + Fruits + Vegetables Nitrogen compounds (molecules containing aKit volume: 750 ml Method: Two reagent differential at 340 nm Limit of linearity: 200 ml l Limit of detection: 0. 1 mg l (ppm)
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