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Impacto da aplicação de proteínas vegetais e extrato de lev..:
Mira, Helena
;
Costa, V
;
Torgal, Isabel
.
http://ojs.ipsantarem.pt/index.php/REVUIIPS/article/view/389/215. , 2017
Link:
http://hdl.handle.net/10400.15/2042
RT Journal T1 <Title>Impacto da aplicação de proteínas vegetais e extrato de leveduras no perfil químico e aromático de vinho tinto ; Fining red wine with plant proteins and yeast extract: effects on the chemical profile and aroma components</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftipsantarem:oai:repositorio.ipsantarem.pt:10400.15_2042&Exemplar=1&LAN=DE A1 Mira, Helena A1 Costa, V A1 Torgal, Isabel A1 Caldeira, I PB Unidade de Investigação do Instituto Politécnico de Santarém YR 2017 K1 vinho K1 colagem K1 extrato levedura K1 gelatina K1 proteína vegetal K1 wine K1 finning K1 gelatins K1 vegetable protein K1 yeast extract JF http://ojs.ipsantarem.pt/index.php/REVUIIPS/article/view/389/215 LK http://hdl.handle.net/10400.15/2042 DO http://hdl.handle.net/10400.15/2042 SF ELIB - SuUB Bremen
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