Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1033007
Title: Autochthonous yeasts with beta-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must.
Authors: GAENSLY, F.
AGUSTINI, B. C.
SILVA, G. A. da
PICHETH, G.
BONFIM, T. M. B.
Affiliation: BRUNA CARLA AGUSTINI, CNPUV; GILDO ALMEIDA DA SILVA, CNPUV.
Date Issued: 2015
Citation: Journal of Functional Foods, v. 19, p. 288-295, 2015.
NAL Thesaurus: Hanseniaspora uvarum
Keywords: Piceid
Non-Saccharomyces selection
Wine yeast
β-Glucosidase
Type of Material: Artigo de periódico
Access: openAccess
Appears in Collections:Artigo em periódico indexado (CNPUV)

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