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1
المؤلفون: Helena Albergaria, Inês Madeira, Ana-Rute Coutinho, Manuel Malfeito-Ferreira, Mahesh Chandra
المصدر: European Food Research and Technology. 242:487-494
مصطلحات موضوعية: 0301 basic medicine, Wine, education.field_of_study, 4-Ethylphenol, biology, 030106 microbiology, Food spoilage, Population, Brettanomyces bruxellensis, General Chemistry, biology.organism_classification, Biochemistry, Industrial and Manufacturing Engineering, 03 medical and health sciences, chemistry.chemical_compound, chemistry, Botany, Malolactic fermentation, Phenol, Fermentation, Food science, education, Food Science, Biotechnology
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::f301bc32a18ef48182df24fce212bff5Test
https://doi.org/10.1007/s00217-015-2559-yTest -
2
المؤلفون: Manuel Malfeito-Ferreira, Sara Santos, André Barata, Virgílio Loureiro
المصدر: Microbial Ecology. 64:416-430
مصطلحات موضوعية: Molecular Sequence Data, Soil Science, Berry, Vineyard, Veraison, Ascomycota, stomatognathic system, Botany, Animals, Vitis, Acetic acid bacteria, Drosophila, Ecosystem, Ecology, Evolution, Behavior and Systematics, Acetic Acid, Plant Diseases, Bacteria, Ecology, biology, Basidiomycota, fungi, food and beverages, Ripening, Sequence Analysis, DNA, biology.organism_classification, Yeast, Candida zemplinina, Fruit, Fermentation
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fee9921c6606f05202638b77035d1739Test
https://doi.org/10.1007/s00248-012-0041-yTest -
3
المؤلفون: Manuel Malfeito-Ferreira
المصدر: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
CIÊNCIAVITAEمصطلحات موضوعية: Wine, spoilage, Volatile phenols, Food spoilage, yeasts, food and beverages, Biology, dekkera bruxellensis, Applied Microbiology and Biotechnology, Yeast, Winery, Bottling line, volatile phenols, Fermentation, Food science, wine, Winemaking
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c81712a59eba3b059e862548ff01be4fTest
https://doi.org/10.1007/s13213-010-0098-0Test -
4
المؤلفون: Luisa Brito, Manuel Malfeito-Ferreira, Antonio Lourenço, Virgílio Loureiro, André Barata, Mariana Tristezza
المصدر: Annals of Microbiology. 60:549-556
مصطلحات موضوعية: Wine, education.field_of_study, ved/biology, Zygosaccharomyces bailii, Disinfectant, Food spoilage, Population, ved/biology.organism_classification_rank.species, Biofilm, Lactobacillus hilgardii, biochemical phenomena, metabolism, and nutrition, Biology, biology.organism_classification, Applied Microbiology and Biotechnology, Microbiology, Yeast in winemaking, education
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::1aa9a0f75bcb2b056fda24f59c5c5c40Test
https://doi.org/10.1007/s13213-010-0085-5Test