Publication
Wine instability. II. The influence of several non-proteic components
| dc.contributor.author | Pereira, M. Antonieta Piçarra | |
| dc.contributor.author | Mesquita, P.R. | |
| dc.contributor.author | Monteiro, Sara | |
| dc.contributor.author | Loureiro, Virgílio | |
| dc.contributor.author | Teixeira, Artur | |
| dc.contributor.author | Ferreira, Ricardo B. | |
| dc.date.accessioned | 2013-06-17T12:03:59Z | |
| dc.date.available | 2013-06-17T12:03:59Z | |
| dc.date.issued | 1999 | |
| dc.description.abstract | In the present work the effects on wine protein instability of wine polysaccharides, proteins of non-wine origin and alcohol were investigated. | por |
| dc.identifier.citation | PEREIRA, M.A.P. [et al. ] (1999) - Wine instability. II. The influence of several non-proteic components. In TOLDRÁ, F. ; RÁMON, D. ; NAVARRO, J.L. Proceedings of the International Congress - Improved Traditional Foods for the Next Century, Valencia, 28-29 October. [S.l. : s.n.]. p. 377-379. | por |
| dc.identifier.uri | http://hdl.handle.net/10400.11/1906 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | yes | por |
| dc.subject | Wine | por |
| dc.subject | Non proteic components | por |
| dc.title | Wine instability. II. The influence of several non-proteic components | por |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Valencia | por |
| oaire.citation.endPage | 379 | por |
| oaire.citation.startPage | 377 | por |
| oaire.citation.title | International Congress - Improved Traditional Foods for the Next Century | por |
| rcaap.rights | openAccess | por |
| rcaap.type | conferenceObject | por |