Efeito do quitosano em leveduras de alteração de vinhos

Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia

Bibliographic Details
Main Author: Gomes, Janine Machado (author)
Format: masterThesis
Language:por
Published: 2015
Subjects:
chitosan
wine
Brettanomyces bruxellensis
Saccharomyces cerevisiae
Zygosaccharomyces ballii
minimum lethal concentration
Online Access:http://hdl.handle.net/10400.5/9210
Country:Portugal
Oai:oai:www.repository.utl.pt:10400.5/9210

Internet

http://hdl.handle.net/10400.5/9210

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