Statistical Modelization of the Descriptor "Minerality" Based on the Sensory Properties and Chemical Composition of Wine.
- Published in:
- Beverages, 2019, v. 5, n. 4, p. 1, doi. 10.3390/beverages5040066
- By:
- Publication type:
- Article
Works matching IS 23065710 AND DT 2019 AND VI 5 AND IP 4
Results: 12
1
2
Copper(II) and Sulfur Dioxide in Chardonnay Juice and Shiraz Must: Impact on Volatile Aroma Compounds and Cu Forms in Wine.
- Published in:
- Beverages, 2019, v. 5, n. 4, p. 1, doi. 10.3390/beverages5040070
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- Publication type:
- Article
3
Polyphenol Characterization in Red Beverages of Carapa procera (D.C.) Leaf Extracts.
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- Beverages, 2019, v. 5, n. 4, p. 1, doi. 10.3390/beverages5040068
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- Publication type:
- Article
4
Precision of a Small Brew House by Determining the Repeatability of Different Brews to Guarantee the Product Stability of the Beer.
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- Beverages, 2019, v. 5, n. 4, p. 1, doi. 10.3390/beverages5040067
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- Publication type:
- Article
5
Boltzmann-Based Empirical Model to Calculate Volume Loss during Spirit Ageing.
- Published in:
- Beverages, 2019, v. 5, n. 4, p. 1, doi. 10.3390/beverages5040060
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- Publication type:
- Article
6
Wine Traceability.
- Published in:
- Beverages, 2019, v. 5, n. 4, p. 1, doi. 10.3390/beverages5040059
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- Publication type:
- Article
7
Red Rooibos Tea Stimulates Osteoblast Mineralization in a Dose-Dependent Manner.
- Published in:
- Beverages, 2019, v. 5, n. 4, p. 1, doi. 10.3390/beverages5040069
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- Publication type:
- Article
8
Effect of Maize as Adjunct and the Mashing Proteolytic Step on the Brewer Wort Composition.
- Published in:
- Beverages, 2019, v. 5, n. 4, p. 1, doi. 10.3390/beverages5040065
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- Publication type:
- Article
9
Emerging Technologies Based on Artificial Intelligence to Assess the Quality and Consumer Preference of Beverages.
- Published in:
- Beverages, 2019, v. 5, n. 4, p. 1, doi. 10.3390/beverages5040062
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- Publication type:
- Article
10
Sugary Kefir: Microbial Identification and Biotechnological Properties.
- Published in:
- Beverages, 2019, v. 5, n. 4, p. 1, doi. 10.3390/beverages5040061
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- Publication type:
- Article
11
Formation, Tentative Mass Spectrometric Identification, and Color Stability of Acetaldehyde-Catalyzed Condensation of Red Radish (Raphanus sativus) Anthocyanins and (+) Catechin.
- Published in:
- Beverages, 2019, v. 5, n. 4, p. 1, doi. 10.3390/beverages5040064
- By:
- Publication type:
- Article
12
Quality Green Tea (Camellia sinensis L.) Clones Marked through Novel Traits.
- Published in:
- Beverages, 2019, v. 5, n. 4, p. 1, doi. 10.3390/beverages5040063
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- Publication type:
- Article