Sfoglia per Rivista INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY
Mostrati risultati da 1 a 6 di 6
Characterisation of pear distillates from wild and cultivated varieties in Sardinia
2012-01-01 Versini, G.; Franco, M.A.; Moser, S.; Manca, G.
Influence of different commercial active dry yeasts on histaminol production during wine alcoholic fermentation
2017-01-01 Bordiga, M.; Guzzon, R.; Larcher, R.; Travaglia, F.; Arlorio, M.; Coïsson, J.D.
Investigation of Brazilian grape juice metabolomic profile changes caused by methyl jasmonate pre-harvest treatment
2023-01-01 Moro, L.; Vieira da Mota, R.; Purgatto, E.; Mattivi, F.; Arapitsas, P.
Risk of de‐novo formation of chlormequat and mepiquat in industrial cocoa products assessed by ion chromatography coupled with high‐resolution mass spectrometry
2023-01-01 Nardin, T.; Savastano, R.; Franceschini, J.; Abballe, F.; Larcher, R.
Survey about the microbiological features, the oenological performance and the influence on the character of wine of active dry yeast employed as starters of wine fermentation
2014-01-01 Guzzon, R.; Nicolini, G.; Nardin, T.; Malacarne, M.; Larcher, R.
Variation in content of tyramine, histamine, 2‐phenylethylamine, tryptamine and their precursor amino acids in a Chardonnay wine by using different commercial active dry yeasts and nitrogen sources
2020-01-01 Bordiga, M.; Guzzon, R.; Larcher, R.; Travaglia, F.; Arlorio, M.; Coïsson, J.D.
Mostrati risultati da 1 a 6 di 6
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