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Issue DateTitleAuthor(s)TypeRights
5-Jun-2018PHENOLIC AND SENSORY PROFILE OF BLACKBERRIES (Rubus L.) PRODUCED BY CONVENTIONAL AND ORGANIC AGRICULTURAL PRACTICESPinto T; Vilela A; Pinto A; Nunes FM; Cosme F; Anjos RLectureOpen Access
29-May-2017Reserve Ruby Port wine: alternatives to gelatine protein fining agentsCosme, Fernanda; Jorge, Nuno; Vilela, Alice; M. Nunes, FernandoConference Object; LectureOpen Access
29-May-2017Categorical Principal Component Analysis (CATPCA): a statistical method for sensory data treatment applied to the sensory profile of Port winesVilela, Alice; Monteiro, Bebiana; Correia, EliseteConference Object; LectureOpen Access

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