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Differences in metabolism among Saccharomyces species and their hybrids during wine fermentation.
- Published in:
- Microbial Biotechnology, 2024, v. 17, n. 5, p. 1, doi. 10.1111/1751-7915.14476
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- Article
Dissolved CH4 coupled to photosynthetic picoeukaryotes in oxic waters and to cumulative chlorophyll a in anoxic waters of reservoirs.
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- Biogeosciences, 2020, v. 17, n. 12, p. 3223, doi. 10.5194/bg-17-3223-2020
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- Article
Antioxidant Profile of Pepper (Capsicum annuum L.) Fruits Containing Diverse Levels of Capsaicinoids.
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- Antioxidants, 2020, v. 9, n. 9, p. 878, doi. 10.3390/antiox9090878
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- Article
The Use of Mixed Populations of Saccharomyces cerevisiae and S. kudriavzevii to Reduce Ethanol Content in Wine: Limited Aeration, Inoculum Proportions, and Sequential Inoculation.
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- Frontiers in Microbiology, 2017, p. 1, doi. 10.3389/fmicb.2017.02087
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- Article
Dissolved CH<sub>4</sub> coupled to Photosynthetic Picoeukaryotes in Oxic Waters and Cumulative Chlorophyll-a in Anoxia.
- Published in:
- Biogeosciences Discussions, 2020, p. 1, doi. 10.5194/bg-2020-21
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- Article