Found: 11
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Secondary Metabolites and Antioxidant Activity of the Solid-State Fermentation inApple (Pirus malus L.) and Agave Mezcalero (Agave angustifolia H.) Bagasse.
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- Journal of Fungi, 2020, v. 6, n. 3, p. 1, doi. 10.3390/jof6030137
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- Article
Biosorción y tolerancia de Pb, Cr y Cd por la biomasa de Pleurotus ostreatus (Jacq. Ex Fr.) P. Kumm.
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- Revista Mexicana de Ciencias Agrícolas, 2021, v. 12, n. 2, p. 275, doi. 10.29312/remexca.v12i2.2687
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- Article
Characterization of Berry Aromatic Profile of cv. Trebbiano Romagnolo Grapes and Effects of Intercropping with Salvia officinalis L.
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- Agronomy, 2022, v. 12, n. 2, p. 344, doi. 10.3390/agronomy12020344
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- Article
Characterization of VOCs Emitted by Foliage of Grapevine cv. Isabella for Prospecting Innovative Cropping Systems.
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- Agronomy, 2022, v. 12, n. 2, p. 272, doi. 10.3390/agronomy12020272
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- Article
Chitosan in Sparkling Wines Produced by the Traditional Method: Influence of Its Presence during the Secondary Fermentation.
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- Foods, 2020, v. 9, n. 9, p. 1174, doi. 10.3390/foods9091174
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- Article
Physiological and genomic characterization of Lactiplantibacillus plantarum isolated from Indri indri in Madagascar.
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- Journal of Applied Microbiology, 2023, v. 134, n. 11, p. 1, doi. 10.1093/jambio/lxad255
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- Article
Shellfish Chitosan Potential in Wine Clarification.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 10, p. 4417, doi. 10.3390/app11104417
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- Article
Physico-Chemical Features of Sangiovese Wine as Affected by a Post-Fermentative Treatment with Chitosan.
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- Applied Sciences (2076-3417), 2020, v. 10, n. 19, p. 6877, doi. 10.3390/app10196877
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- Article
Compuestos fenólicos totales y actividad antioxidante de la fermentación en estado sólido de bagazo de manzana (Malus domestica Borkh., var. panochera).
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- Revista Ciencia y Tecnología Agropecuaria, 2022, v. 23, n. 2, p. 59, doi. 10.21930/rcta.vol23_num2_art:2103
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- Article
Oxidative Evolution of Different Model Rosé Wines Affected by Distinct Anthocyanin and Tannin Contents.
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- Beverages, 2024, v. 10, n. 2, p. 43, doi. 10.3390/beverages10020043
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- Article
Physico-Chemical and Sensory Characterization of a Fruit Beer Obtained with the Addition of Cv. Lambrusco Grapes Must.
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- Beverages, 2021, v. 7, n. 2, p. 1, doi. 10.3390/beverages7020034
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- Article