|
L
1.
|
Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu Duarte, W. F. - Dias, D. R. - Oliveira, J. M. - Teixeira, J. A. - Silva, J. B. A. - Schwan, R. F.
|
|
L
2.
|
Fermentative behavior of Saccharomyces strains during microvinification of raspberry juice (Rubus idaeus L.) Duarte, W. F. - Dias, D. R. - Dragone, G. - Oliveira, J. M. - Teixeira, J. A. - Silva, J. B. A. - Schwan, R. F.
|
|
L
3.
|
Raspberry (Rubus idaeus L.) wine: yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds Duarte, W. F. - Dias, D. R. - Oliveira, J. M. - Vilanova, M. - Teixeira, J. A. - Silva, J. B. A. - Schwan, R. F.
|
© 2013 Todos los derechos reservados.
