Utilize este identificador para referenciar este registo: https://hdl.handle.net/1822/67429

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dc.contributor.authorPacheco, Andreia Sofia Alves Pintopor
dc.contributor.authorSantos, Júliapor
dc.contributor.authorChaves, Susana Alexandra Rodriguespor
dc.contributor.authorAlmeida, Juditepor
dc.contributor.authorLeão, Cecíliapor
dc.contributor.authorSousa, Maria Joãopor
dc.date.accessioned2020-10-09T10:26:19Z-
dc.date.available2020-10-09T10:26:19Z-
dc.date.issued2012-08-
dc.identifier.citationPacheco, A., Santos, J., Chaves, S., Almeida, J., Leão, C., & Sousa, M. J. (2012). The emerging role of the yeast Torulaspora delbrueckii in bread and wine production: using genetic manipulation to study molecular basis of physiological responses. Structure and function of food engineering. Rijeka: InTech, 339-370por
dc.identifier.urihttps://hdl.handle.net/1822/67429-
dc.language.isoengpor
dc.publisherIntechOpenpor
dc.rightsopenAccesspor
dc.titleThe emerging role of the yeast Torulaspora delbrueckii in bread and wine production: using genetic manipulation to study molecular basis of physiological responsespor
dc.typebookPartpor
dc.relation.publisherversionhttps://www.intechopen.com/books/structure-and-function-of-food-engineering/the-emerging-role-of-the-yeast-torulaspora-delbrueckii-in-bread-and-wine-production-using-genetic-mapor
oaire.citationStartPage339por
oaire.citationEndPage370por
dc.identifier.doi10.5772/46024por
dc.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentarpor
dc.subject.wosScience & Technologypor
sdum.bookTitleStructure and Function of Food Engineeringpor
Aparece nas coleções:ICVS - Livros e capítulos de Livros / Books and book chapters

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