Impact of malolactic fermentation on low molecular weight phenolic compounds

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dc.contributor.authorCosta Freitas, Ana Maria
dc.contributor.authorCabrita, Maria João
dc.contributor.authorPalma, Vera
dc.contributor.authorPatão, Raquel
dc.date.accessioned2011-03-16T16:57:56Z
dc.date.available2011-03-16T16:57:56Z
dc.date.issued2008
dc.description.abstractO artigo refere o impacto da fermentação maloláctica nos teores em compostos fenólicos, de baixo peso molecular, dos vinhosen
dc.format.extent373390 bytes
dc.format.mimetypeapplication/pdf
dc.identifier.accesstypelivreen
dc.identifier.authoremailafreitas@uevora.pt
dc.identifier.authoremailnd
dc.identifier.authoremailnd
dc.identifier.authoremailnd
dc.identifier.numrev74en
dc.identifier.pagina1281–1286en
dc.identifier.principalpublicationtitleTalantaen
dc.identifier.revistaTalantaen
dc.identifier.scientificarea210en
dc.identifier.urihttp://hdl.handle.net/10174/2639
dc.language.isoeng
dc.peerreviewedyesen
dc.rightsopenAccessen
dc.subjectcompostos fenólicosen
dc.subjectfermentação malolácticaen
dc.titleImpact of malolactic fermentation on low molecular weight phenolic compoundsen
dc.typearticleen

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