Evaluation of the major compounds formed during grape must fermentation by yeast isolated from "Serra Gaucha" (RS) region
2004
Mamede, M.E. de O. | Pastore, G.M.
AGROVOC Keywords
Bibliographic information
Ciencia e Tecnologia de Alimentos (Brazil)
Volume
24
Issue
3
ISSN
0101-2061
Pagination
pp. 453-458
Other Subjects
Analise fisica; Mosto; Analise quimica; Producao
Language
Portuguese
Note
Summaries (En, Pt)
7 illus.; 19 ref.
Translated Title
Avaliacao da producao dos compostos majoritarios da fermentacao de mosto de uva por leveduras isoladas da regiao da "Serra Gaucha", RS
Type
Summary
2005-05-15
AGRIS AP
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