Found: 8
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Pre-alcoholic fermentation acidification of red grape must using Lactobacillus plantarum.
- Published in:
- Antonie van Leeuwenhoek, 2015, v. 108, n. 6, p. 1469, doi. 10.1007/s10482-015-0602-4
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- Article
Post-veraison sunlight exposure induces MYB-mediated transcriptional regulation of anthocyanin and flavonol synthesis in berry skins of Vitis vinifera.
- Published in:
- Journal of Experimental Botany, 2009, v. 60, n. 3, p. 853, doi. 10.1093/jxb/ern336
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- Article
Rheological study of tannin and protein interactions based on model systems.
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- Journal of Texture Studies, 2020, v. 51, n. 4, p. 585, doi. 10.1111/jtxs.12518
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- Article
'Oral' Tribological Study on the Astringency Sensation of Red Wines.
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- Journal of Texture Studies, 2016, v. 47, n. 5, p. 392, doi. 10.1111/jtxs.12184
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- Article
Influence of mealybug ( Pseudococcus spp.)-infested bunches on wine quality in Carmenere and Chardonnay grapes.
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- International Journal of Food Science & Technology, 2012, v. 47, n. 2, p. 232, doi. 10.1111/j.1365-2621.2011.02830.x
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- Article
Wine astringency: more than just tannin–protein interactions.
- Published in:
- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 5, p. 1771, doi. 10.1002/jsfa.11672
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- Article
Erratum to: Pre-alcoholic fermentation acidification of red grape must using Lactobacillus plantarum.
- Published in:
- 2017
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- Erratum
Astringency sub‐qualities of red wines and the influence of wine–saliva aggregates.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 10, p. 5382, doi. 10.1111/ijfs.15065
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- Article