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Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native flora
British Library Online Contents | 2017| -
Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native flora
British Library Online Contents | 2017| -
Relationship between astringency and phenolic composition of commercial Uruguayan Tannat wines: Application of boosted regression trees
British Library Online Contents | 2018| -
Aroma Composition of Vitis vinifera Cv. Tannat: the Typical Red Wine from Uruguay
American Chemical Society | 2003| -
De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts
Oxford University Press | 2005| -
De Novo Synthesis of Benzenoid Compounds by the Yeast Hanseniaspora vineae Increases the Flavor Diversity of Wines
American Chemical Society | 2016| -
Antioxidant Capacity and NF-kB-Mediated Anti-Inflammatory Activity of Six Red Uruguayan Grape Pomaces
Free accessBASE | 2023|Contributors: Boido, Eduardo -
De Novo Synthesis of Benzenoid Compounds by the Yeast Hanseniaspora vineae Increases the Flavor Diversity of Wines
British Library Online Contents | 2016| -
Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation
Online Contents | 2012|Contributors: Boido, Eduardo -
Sensory characterization of the astringency of commercial Uruguayan Tannat wines
Online Contents | 2017|Contributors: Boido, Eduardo -
Dynamic characterization of red wine astringency: Case study with Uruguayan Tannat wines
Online Contents | 2016|Contributors: Boido, Eduardo -
Determination of volatile phenols in red wines by dispersive liquid–liquid microextraction and gas chromatography–mass spectrometry detection
Online Contents | 2007|Contributors: Boido, Eduardo -
Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native flora
Online Contents | 2017|Contributors: Boido, Eduardo -
Effect of Saccharomyces cerevisiae inoculum size on wine fermentation aroma compounds and its relation with assimilable nitrogen content
Online Contents | 2010|Contributors: Boido, Eduardo -
Characterization of aroma-impact compounds in yerba mate (Ilex paraguariensis) using GC–olfactometry and GC–MS
Online Contents | 2013|Contributors: Boido, Eduardo -
Redox effect on volatile compound formation in wine during fermentation by Saccharomyces cerevisiae
Online Contents | 2012|Contributors: Boido, Eduardo
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