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Collection's Items (Sorted by Submit Date in Descending order): 1 to 5 of 5
Collection's Items (Sorted by Submit Date in Descending order): 1 to 5 of 5
Recent Submissions
Sensory characterization of Pink Port wines. CATPCA analysis, a strategy for sensory data treatment.
Reduction of wine volatile acidity by immobilized S. cerevisiae cells in alginate-chitosan beads
Reduction of volatile acidity of wines by isolated and commercial yeast strains
Caracterização e identificação de leveduras com capacidade de remoção da acidez volátil de vinhos