dc.contributor | BRUNA CARLA AGUSTINI, CNPUV; GILDO ALMEIDA DA SILVA, CNPUV. | |
dc.creator | GAENSLY, F. | |
dc.creator | AGUSTINI, B. C. | |
dc.creator | SILVA, G. A. da | |
dc.creator | PICHETH, G. | |
dc.creator | BONFIM, T. M. B. | |
dc.date.accessioned | 2016-01-05T11:11:11Z | |
dc.date.available | 2016-01-05T11:11:11Z | |
dc.date.created | 2016-01-05T11:11:11Z | |
dc.date.issued | 2015 | |
dc.identifier | Journal of Functional Foods, v. 19, p. 288-295, 2015. | |
dc.identifier | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1033007 | |
dc.language | por | |
dc.rights | openAccess | |
dc.subject | Piceid | |
dc.subject | Non-Saccharomyces selection | |
dc.subject | Wine yeast. | |
dc.subject | ?-Glucosidase | |
dc.title | Autochthonous yeasts with beta-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must. | |
dc.type | Artículos de revistas | |