Grape and wine biotechnology: Challenges, opportunities and potential benefirts
págs. 83-108
Olfaction and taste: Human perception, physiology genetics
págs. 109-113
págs. 114-126
Better wine for better health: fact o fiction?
págs. 127-138
Yeast and bacterial modulation of wine aroma and flavour
Paul A. Henschke, Eveline Bartowsky, Isak S. Pretorius, Jan H. Swiegers
págs. 139-173
págs. 174-187
págs. 188-204
Analysis of graphe and wine tannins: Methods, applications and challenges
págs. 205-214
Preventing protein haze in bottled white winw
K. F. Pocock, P. Jones, G. Alexander, Peter B. Hoj, Elizabeth J. Waters, R. Muhlack, B.K. O'Neill, C. Colby
págs. 215-225
págs. 226-240
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