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Evolução de aminoácidos livres durante a fermentação de mostos para a produção de vinho do Porto
Title
Evolução de aminoácidos livres durante a fermentação de mostos para a produção de vinho do Porto
Type
Article in International Conference Proceedings Book
Year
1995
Authors
P. Herbert
(Author)
Other
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I. Mafra
(Author)
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A. Mendes
(Author)
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P. Barros
(Author)
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Maria Arminda Alves
(Author)
FEUP
Conference proceedings National
Pages: 34-34
2° Encontro de Química de Alimentos
Aveiro, Julho de 1995
Other information
Language:
Portuguese
Type (Professor's evaluation):
Scientific
No. of pages:
1
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