about
Activity of lysozyme on Lactobacillus hilgardii strains isolated from Port wine.Cell membrane damage induced by phenolic acids on wine lactic acid bacteria.Production of volatile phenols by Lactobacillus plantarum in wine conditions.Influence of phenolic acids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii.Effect of phenolic acids on glucose and organic acid metabolism by lactic acid bacteria from wine.Effect of phenolic aldehydes and flavonoids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii.Factors influencing the production of volatile phenols by wine lactic acid bacteriaWine phenolic compounds influence the production of volatile phenols by wine-related lactic acid bacteriaColour profile analysis of Port wines by various instrumental and visual methods
P50
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P50
description
hulumtues
@sq
onderzoeker
@nl
researcher
@en
հետազոտող
@hy
name
Francisco Campos
@ast
Francisco Campos
@en
Francisco Campos
@es
Francisco Campos
@nl
Francisco Campos
@sl
type
label
Francisco Campos
@ast
Francisco Campos
@en
Francisco Campos
@es
Francisco Campos
@nl
Francisco Campos
@sl
altLabel
Francisco Campos
@en
prefLabel
Francisco Campos
@ast
Francisco Campos
@en
Francisco Campos
@es
Francisco Campos
@nl
Francisco Campos
@sl
P106
P1153
8967645100
P21
P31
P496
0000-0001-8332-5043