Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverage.

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Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverage.

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2017 nî lūn-bûn

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2017年の論文

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2017年学术文章

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2017年学术文章

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2017年学术文章

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Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverage.

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Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverage.

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Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverage.

@en

Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverage.

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Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverage.

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Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverage.

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P1476

Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverage

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P2093

Aryane Ribeiro Oliveira

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Eduardo Valério de Barros Vilas Boas

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Manoel Soares Soares Júnior

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Renata Cristina Marques Duarte

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P2860

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Phenolics in cereals, fruits and vegetables: occurrence, extraction and analysis.

Production and biological function of volatile esters in Saccharomyces cerevisiae.

The effects of ingestion of sugarcane juice and commercial sports drinks on cycling performance of athletes in comparison to plain water.

Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native flora.

Moderate red wine consumption is associated with a lower prevalence of the metabolic syndrome in the PREDIMED population.

Antimicrobial activity of sulfur dioxide to certain lactic acid bacteria isolated from wines.

Fermentative aroma compounds and sensory profiles of Godello and Albariño wines as influenced by Saccharomyces cerevisiae yeast strains.

P2888

s13197-017-2792-4

P304

72-81

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P31

scholarly article

P356

10.1007/S13197-017-2792-4

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P433

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P478

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P50

Érica Resende Oliveira

Márcio Caliari

P577

2017-11-04T00:00:00Z

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P698

29358797

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P932

5756184

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