Autochthonous yeasts with beta-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must.

Detalhes bibliográficos
Autor(a) principal: GAENSLY, F.
Data de Publicação: 2015
Outros Autores: AGUSTINI, B. C., SILVA, G. A. da, PICHETH, G., BONFIM, T. M. B.
Tipo de documento: Artigo
Idioma: por
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1033007
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network_name_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository_id_str 2154
spelling Autochthonous yeasts with beta-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must.PiceidNon-Saccharomyces selectionWine yeast?-GlucosidaseHanseniaspora uvarumBRUNA CARLA AGUSTINI, CNPUV; GILDO ALMEIDA DA SILVA, CNPUV.GAENSLY, F.AGUSTINI, B. C.SILVA, G. A. daPICHETH, G.BONFIM, T. M. B.2016-01-05T11:11:11Z2016-01-05T11:11:11Z2016-01-0520152016-03-21T11:11:11Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleJournal of Functional Foods, v. 19, p. 288-295, 2015.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1033007porinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2017-08-16T03:28:40Zoai:www.alice.cnptia.embrapa.br:doc/1033007Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542017-08-16T03:28:40falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542017-08-16T03:28:40Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Autochthonous yeasts with beta-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must.
title Autochthonous yeasts with beta-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must.
spellingShingle Autochthonous yeasts with beta-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must.
GAENSLY, F.
Piceid
Non-Saccharomyces selection
Wine yeast
?-Glucosidase
Hanseniaspora uvarum
title_short Autochthonous yeasts with beta-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must.
title_full Autochthonous yeasts with beta-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must.
title_fullStr Autochthonous yeasts with beta-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must.
title_full_unstemmed Autochthonous yeasts with beta-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must.
title_sort Autochthonous yeasts with beta-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must.
author GAENSLY, F.
author_facet GAENSLY, F.
AGUSTINI, B. C.
SILVA, G. A. da
PICHETH, G.
BONFIM, T. M. B.
author_role author
author2 AGUSTINI, B. C.
SILVA, G. A. da
PICHETH, G.
BONFIM, T. M. B.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv BRUNA CARLA AGUSTINI, CNPUV; GILDO ALMEIDA DA SILVA, CNPUV.
dc.contributor.author.fl_str_mv GAENSLY, F.
AGUSTINI, B. C.
SILVA, G. A. da
PICHETH, G.
BONFIM, T. M. B.
dc.subject.por.fl_str_mv Piceid
Non-Saccharomyces selection
Wine yeast
?-Glucosidase
Hanseniaspora uvarum
topic Piceid
Non-Saccharomyces selection
Wine yeast
?-Glucosidase
Hanseniaspora uvarum
publishDate 2015
dc.date.none.fl_str_mv 2015
2016-01-05T11:11:11Z
2016-01-05T11:11:11Z
2016-01-05
2016-03-21T11:11:11Z
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Journal of Functional Foods, v. 19, p. 288-295, 2015.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1033007
identifier_str_mv Journal of Functional Foods, v. 19, p. 288-295, 2015.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1033007
dc.language.iso.fl_str_mv por
language por
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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