Data | Título | Autor(es) | Tipo | Acesso |
Set-2011 | Grape berry vacuole: a complex and heterogeneous membrane system specialized in the accumulation of solutes | Fontes, N.; Gerós, H.; Delrot, Serge | Artigo | Acesso aberto |
8-Abr-2023 | Influence of cold pre-fermentation maceration on the volatilomic pattern and aroma of white wines | Alti-Palacios, Laura; Martínez, Juana; Teixeira, J. A., et al. | Artigo | Acesso aberto |
2014 | Integrated continuous winemaking process involving sequential alcoholic and malolactic fermentations with immobilized cells | Genisheva, Zlatina Asenova; Mota, A.; Mussatto, Solange I., et al. | Artigo | Acesso aberto |
2011 | Study of the volatile and glycosidically bound compounds of minority Vitis vinifera red cultivars from NW Spain | Canosa, P.; Oliveira, J. M.; Masa, A., et al. | Artigo | Acesso aberto |
Abr-2009 | The production of hydrogen sulphide and other aroma compounds by wine strains of Saccharomyces cerevisiae in synthetic media with different nitrogen concentrations | Mendes-Ferreira, Ana; Barbosa, Catarina; Falco, Virgílio, et al. | Artigo | Acesso restrito UMinho |
2004 | The use of enzymes and microorganisms for the production of aroma compounds from lipids | Aguedo, Mário; Mai Huong Ly; Belo, Isabel, et al. | Artigo | Acesso aberto |