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  1. Repositório da UTAD
  2. Depósitos Anteriores a 2015
  3. OLD - ECVA - Escola de Ciências da Vida e do Ambiente
  4. OLD - DEBA - Departamento de Biologia e Ambiente

OLD - DEBA - Resumo de Comunicação em Conferência Nacional : [5] Collection home page

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Collection's Items (Sorted by Submit Date in Descending order): 1 to 5 of 5
Issue DateTitleAuthor(s)TypeRights
30-May-2012Sensory characterization of Pink Port wines. CATPCA analysis, a strategy for sensory data treatment.Monteiro, Bebiana; Soares, José; Vilela, Alice; Correia, EliseteConference ObjectOpen Access
30-May-2012Reduction of wine volatile acidity by immobilized S. cerevisiae cells in alginate-chitosan beadsVilela, Alice; Schuller, Dorit; Mendes-Faia, Arlete; Côrte-Real, ManuelaConference Object; LectureOpen Access
2009The effect of micro-oxygenation and cell immobilization on the reduction of excessive volatile acidity from winesVilela, Alice; Schuller, Dorit; Mendes-Faia, Arlete; Côrte-Real, ManuelaConference ObjectRestricted Access
May-2008Reduction of volatile acidity of wines by isolated and commercial yeast strainsVilela, Alice; Schuller, Dorit; Mendes-Faia, Arlete; Côrte-Real, ManuelaConference ObjectRestricted Access
2006Caracterização e identificação de leveduras com capacidade de remoção da acidez volátil de vinhosVilela, Alice; Schuller, Dorit; Mendes-Faia, Arlete; Côrte-Real, ManuelaConference ObjectRestricted Access
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

The effect of micro-oxygenation and cell immobilization on the reduction of excessive volatile acidity from wines

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

 

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