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Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part I: Cabernet Sauvignon
(2017-10-01)
The effect of the temperature and concentration on rheological behavior of Cabernet Sauvignon juice concentrates was assessed using a rheometer over a wide range of temperature (1–66 °C) and concentrations (13.6–45.0 Brix) ...
Comportamento vegetativo e produtivo da videira e composição da uva em São Joaquim, Santa Catarina
(Pesquisa Agropec. bras., Brasília, v.46, n.4, p.398-405, abril 2011, 2011)