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Role of some technological parameters as, pH, SO2, O2 and temperature on the formation of some “off-flavours” in white wines

dc.contributor.authorFerreira, António C. Silva
dc.contributor.authorPinho, P. Guedes de
dc.contributor.authorRodrigues, P.
dc.contributor.authorOliveira, C. M
dc.contributor.authorHogg, T.
dc.date.accessioned2011-10-15T16:59:55Z
dc.date.available2011-10-15T16:59:55Z
dc.date.issued2001
dc.identifier.citationFERREIRA, António.C .Silva...[et al] - Role of some technological parameters as, pH, SO2, O2 and temperature on the formation of some “off-flavours” in white wines. In Annual Meeting: The American Society for Enology and Viticulture, 52, San Diego, California, 28 - 30 June, 2001 - Annual Meeting: The American Society for Enology and Viticulture: Technical abtracts, Oral and Posters Presentations. [S.l.]: ASEV, 2001. p.3por
dc.identifier.urihttp://hdl.handle.net/10400.14/6274
dc.language.isoengpor
dc.peerreviewednopor
dc.publisherThe American Societypor
dc.titleRole of some technological parameters as, pH, SO2, O2 and temperature on the formation of some “off-flavours” in white winespor
dc.typejournal article
dspace.entity.typePublication
person.familyNameSilva Ferreira
person.familyNameGuedes de Pinho
person.familyNameHogg
person.givenNameAntonio Cesar
person.givenNamePaula
person.givenNameTim
person.identifier392870
person.identifier.ciencia-id931A-48DA-23A8
person.identifier.ciencia-id2510-1418-EF48
person.identifier.ciencia-idFF11-88CC-8BD4
person.identifier.orcid0000-0002-1188-1021
person.identifier.orcid0000-0002-7395-5700
person.identifier.orcid0000-0003-2017-4131
person.identifier.ridJXY-0365-2024
person.identifier.scopus-author-id6504448214
person.identifier.scopus-author-id7005603860
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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relation.isAuthorOfPublication0bde318f-79f7-4130-8600-e553f3384cc6
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relation.isAuthorOfPublication.latestForDiscovery826c11dd-d070-4b67-ac58-c96675e3f3b8

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