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Non‐anthocyanin polyphenolic transformation by native yeast and bacteria co‐inoculation strategy during vinification.
- Published in:
- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 3, p. 1162, doi. 10.1002/jsfa.8567
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- Article
Adsorption and biotransformation of anthocyanin glucosides and quercetin glycosides by Oenococcus oeni and Lactobacillus plantarum in model wine solution.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 5, p. 2110, doi. 10.1002/jsfa.10234
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- Article
First principles modelling of the ion binding capacity of finger millet.
- Published in:
- NPJ Science of Food, 2024, v. 8, n. 1, p. 1, doi. 10.1038/s41538-024-00270-1
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- Article
Inhibition of ALDH2 by quercetin glucuronide suggests a new hypothesis to explain red wine headaches.
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- Scientific Reports, 2023, v. 13, n. 1, p. 1, doi. 10.1038/s41598-023-46203-y
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- Article