Utilize este identificador para referenciar este registo: http://hdl.handle.net/10362/68350
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Campo DCValorIdioma
dc.contributor.authorFerreira, Luísa Maria-
dc.contributor.authorChagas, Ricardo-
dc.contributor.authorLaia, César António Tonicha-
dc.contributor.authorCoelhoso, Isabel Maria Rola-
dc.contributor.authorVelizarov, Svetlozar Gueorguiev-
dc.contributor.authorFerreira, Ricardo Boavida-
dc.date.accessioned2019-05-02T22:02:27Z-
dc.date.available2019-05-02T22:02:27Z-
dc.date.issued2018-06-
dc.identifier.otherPURE: 11680374-
dc.identifier.otherPURE UUID: 907120ed-685e-47c8-a775-ec8b80fa8ca7-
dc.identifier.otherORCID: /0000-0001-8474-3925/work/56644149-
dc.identifier.otherORCID: /0000-0001-7032-3436/work/72375532-
dc.identifier.otherORCID: /0000-0002-9446-0897/work/90020084-
dc.identifier.otherORCID: /0000-0001-6410-6072/work/125139806-
dc.identifier.urihttp://hdl.handle.net/10362/68350-
dc.descriptionPOCI-01-0145-FEDER – 007265-
dc.language.isoeng-
dc.relationinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT-
dc.relationinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F04129%2F2013/PT-
dc.rightsopenAccess-
dc.titleWhite wine protein haze formation: The role of sulfur dioxide on protein aggregation and new methodologies for protein stabilization-
dc.typeconferenceObject-
degois.publication.titleMACROWINE 2018-
dc.peerreviewedyes-
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2018.03.115-
dc.description.versionproof-
dc.description.versionpublished-
dc.contributor.institutionDQ - Departamento de Química-
dc.contributor.institutionLAQV@REQUIMTE-
Aparece nas colecções:Home collection (FCT)

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