Sabiia Seb
PortuguêsEspañolEnglish
Embrapa
        Busca avançada

Botão Atualizar


Botão Atualizar

Ordenar por: RelevânciaAutorTítuloAnoImprime registros no formato resumido
Registros recuperados: 31
Primeira ... 12 ... Última
Imagem não selecionada

Imprime registro no formato completo
A Fourier transform infrared spectroscopy study of wine polysaccharides Inra
Boulet, J.C.; Williams, P.; Doco, T..
Fifteen polysaccharides previously purified from a red wine and whose structures had been characterised were studied by Fourier transform-infrared spectroscopy (FTIR). These polysaccharides are representative of the main families of polysaccharides found in wines: mannoproteins, arabinogalactan-proteins, RG-I and RG-II. The spectra were processed at between 950 and 1850 cm(-1). Significant differences were found between the polysaccharide families. The spectra are explained with reference to glycosyl residues, proteic and galacturonic acid compositions
Tipo: Journal Article Palavras-chave: FTIR; WINE; POLYSACCHARIDE; ARABINOGALACTAN-PROTEIN; MANNOPROTEIN; RHAMNOGALACTURONAN-I; RHAMNOGALACTURONAN-II; RGII.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20085813c324&uri=/notices/prodinra1/2009/02/
Imagem não selecionada

Imprime registro no formato completo
Ability of possible DMS precursors to release DMS during wine aging and in the conditions of heat-alkaline treatment Inra
Ségurel, M.A.; Razungles, A.; Riou, C.; Trigueiro, M.; Baumes, R..
The origin of dimethyl sulfide (DMS) produced during wine aging was examined through different assays. The production of DMS during the model aging of a wine and the concomitant decrease of residual potential DMS (PDMS), as DMS released by heat-alkaline treatment in 0.5 M sodium hydroxide at 100 degrees C for 1 h, were demonstrated. Then, dimethyl sulfoxide (DMSO), methionine sulfoxide (MSO), S-methylmethionine (SMM), and dimethylsulfonium propanoic acid (DMSPA), reported previously as possible DMS precursors, were investigated for their ability to be DMS precursors in wine in the conditions of this model aging and of the heat-alkaline treatment. The results showed that DMSO, MSO, and DMSPA could hardly be DMS precursors in the conditions used, whereas SMM...
Tipo: Journal Article Palavras-chave: VIN; AROME AROMA; WINE; AGING; DIMETHYL SULFIDE; DMS; PRECURSOR; DMSO; SMM.
Ano: 2005 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2007d94f78ae&uri=/notices/prodinra1/2007/03/
Imagem não selecionada

Imprime registro no formato completo
Assessment of the molecular weight distribution of tannin fractions through MALDI-TOF MS analysis of protein-tannin complexes Inra
Mane, C.; Sommerer, N.; Yalcin, T.; Cheynier, V.; Cole, R.B.; Fulcrand, H..
An innovative mass spectrometry method was developed for determining mass distributions of tannin fractions that cannot be approached through direct MALDI-TOF analysis. It was applied to three procyanidin fractions with average degrees of polymerizations = 3, 9, and 28, respectively, and one gallotannin fraction (Tara tannin). The proposed approach consists of MALDI-TOF analysis of the soluble complexes formed between these tannin fractions and bovine serum albumin (BSA). Complexes were detected as an unresolved "hump" following the BSA signal, and spectra were mathematically processed to determine the parameters relative to the protein-tannin complexes, which are the number-average molecular weight (M-n), the weight-average molecular weight (M-w), and the...
Tipo: Journal Article Palavras-chave: POIDS MOLECULAIRE TANNIN; SPECTROMETRY METHOD; PROCYANIDIN FRACTION; WINE.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2007f0f47ea0&uri=/notices/prodinra1/2011/01/
Imagem não selecionada

Imprime registro no formato completo
Characterization of pigments from different high speed countercurrent chromatography wine fractions Inra
Salas, E.; Duenas, M.; Schwarz, M.; Winterhalter, P.; Cheynier, V.; Fulcrand, H..
A red wine, made from Cabernet Sauvignon (60%) and Tannat (40%) cultivars, was fractionated by high speed countercurrent chromatography (HSCCC). The biphasic solvent system consisting of tertbutyl methyl ether/n-butanol/acetonitrile/water (2/2/1/5, acidified with 0.1% trifluoroacetic acid) was chosen for its demonstrated efficiency in separating anthocyanins. The different native and derived anthocyanins were identified on the basis of their UV-visible spectra, their elution time on reversed-phase high-performance liquid chromatography (HPLC), and their mass spectra, before and after thiolysis. The HSCCC method allowed the separation of different families of anthocyanin-derived pigments that were eluted in different fractions according to their structures....
Tipo: Journal Article Palavras-chave: WINE; HSCCC; HIGH SPEED COUNTERCURRENT CHROMATOGRAPHY; ANTHOCYANINS; FLAVANOLS; ADDUCTS; LC/DAD/ESI-MS; DERIVED PIGMENTS.
Ano: 2005 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2007430c83fa&uri=/notices/prodinra1/2007/02/
Imagem não selecionada

Imprime registro no formato completo
Contribution of dimethyl sulfide to the aroma of Syrah and Grenache Noir wines and estimation of its potential in grapes of these varieties Inra
Segurel, M.; Razungles, A.; Riou, C.; Salles, M.; Baumes, R..
The contribution of dimethyl sulfide (DMS) to the aroma of Syrah and Grenache Noir wines from the Rhone Valley of France was investigated by sensory analysis, and its levels in these wines were measured. The potential DMS in the corresponding grapes and wines, susceptible to release during wine aging, was evaluated. Free DMS and potential DMS assessed by a heat-alkaline treatment were measured in grape juices and wines by SPME-GC-MS using methods previously reported and slightly modified. A relationship between potential DMS from grapes and the total DMS levels in wine was demonstrated. Furthermore, a linear regression between the ratio of free DMS levels to these total DMS levels in wine and time of storage was found. Free and potential DMS levels in...
Tipo: Journal Article Palavras-chave: AROMA; WINE; GRAPE; GRENACHE NOIR; SYRAH; DIMETHYL SULFIDE; DMS; POTENTIAL DMS; SENSORY ANALYSIS; SOLID-PHASE MICROEXTRACTION.
Ano: 2004 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008415a737d&uri=/notices/prodinra1/2009/03/
Imagem não selecionada

Imprime registro no formato completo
Coupling gas chromatography and electronic nose for dehydratation and desalcoholization of alcoholized beverages Inra
Ragazzo-Sanchez, J.A.; Chalier, P.; Ghommidh, C..
Aroma characterization of alcoholic beverages with sensor array electronic noses is a difficult challenge due to the masking effect of ethanol. Back-flush gas chromatography is proposed as a novel tool for the pretreatment of vapour samples before analysis in the electronic nose. The dehydration and desalcoholization step can be conducted in parallel with electronic nose detection, reducing significantly the analysis overall duration. As demonstration application, five molecules responsible for off-flavours in wines have been detected with a FOX 4000 system, after total dehydration and desalcoholization. Principal component analysis showed that discrimination between the control wine and off-flavour doped-wines became easy, even at concentrations...
Tipo: Journal Article Palavras-chave: CORRELATION MATHEMATIQUE; NEZ ELECTRONIQUE ELECTRONIC NOSE; GAS CHROMATOGRAPHY; DESALCOHOLIZATION; DEHYDRATION; WINE; OFF-FLAVOUR.
Ano: 2005 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2007c8b6fe3f&uri=/notices/prodinra1/2007/02/
Imagem não selecionada

Imprime registro no formato completo
Coupling gas chromatography and electronic nose for dehydration and de-alcoholization of alcoholised beverages. Application to off-flavour detection in wine Inra
Ragazzo-Sanchez, J.A.; Chalier, P.; Ghommidh, C..
Aroma characterization of alcoholic beverages with sensor array electronic noses is a difficult challenge due to the masking effect of ethanol.Back-flush gas chromatography is proposed as a novel tool for the pretreatment of vapour samples before analysis in the electronic nose. Thedehydration and desalcoholization step can be conducted in parallel with electronic nose detection, reducing significantly the analysis overallduration. As demonstration application, five molecules responsible for off-flavours in wines have been detected with a FOX 4000 system, aftertotal dehydration and desalcoholization. Principal component analysis showed that discrimination between the control wine and off-flavourdoped-wines became easy, even at concentrations corresponding...
Tipo: Journal Article Palavras-chave: NEZ ELECTRONIQUE; SEUIL DE PERCEPTION ELECTRONIC NOSE; GAS CHROMATOGRAPHY; DESALCOHOLIZATION; DEHYDRATION; WINE; OFF-FLAVOUR.
Ano: 2005 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008d59b45e5&uri=/notices/prodinra1/2009/03/
Imagem não selecionada

Imprime registro no formato completo
Demonstration of the occurrence of flavanol–anthocyanin adducts in wine and in model solutions Inra
Salas, E.; Atanasova, V.; Poncet-Legrand, C.; Meudec, E.; Mazauric, J.P.; Cheynier, V..
Flavanol-anthocyanin (F-A(+)) adducts were detected in red wine. A mechanism involving acid-catalysed cleavage of flavanol oligomers followed by nucleophilic addition of the anthocyanin moiety (in its hemiketal form) to the resulting carbocation (F+) was postulated. To confirm this mechanism, reactions between malvidin3-O-glucoside (Mv3glc) and procyanidin dimerepicatechin-(4-8)-epicatechin 3-O-gallate (B2-3'OG) were studied in a model solution system at pH 2. A new pigment with a UV-Vis spectrum similar to that of Mv3glc and a signal at m/z = 781 in the positive ion mode was detected and was attributed to Ec-Mv3glc, in agreement with the proposed reaction pathway
Tipo: Journal Article Palavras-chave: ANTHOCYANIN; FLAVANOL; PROCYANIDIN; ADDUCT; PIGMENT; THIOLYSIS; MODEL SOLUTION; WINE; HPLC/MS.
Ano: 2004 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20086878f1cf&uri=/notices/prodinra1/2009/02/
Imagem não selecionada

Imprime registro no formato completo
Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines Inra
Ducasse, M.A.; Canal-Llauberes, R.M.; de Lumley, M.; Williams, P.; Souquet, J.M.; Fulcrand, H.; Doco, T.; Cheynier, V..
Effect of macerating enzymes on the polyphenol and polysaccharide composition of Merlot wines after 20 months of ageing was studied over three vintages (2004, 2005, 2006). Pectinase rich enzyme preparations, by degrading grape berry cell walls, led to a modification of the molecular weight distribution of polysaccharides released into the wines. Enzyme-treated wines contained more Rhamnogalacturonan II (RG-II) and less polysaccharides rich in arabinose and galactose (PRAGs) over the three vintages. The enzyme treatment also modified wine polyphenol composition. An increase of colour intensity, of derived pigments resistant to sulphite bleaching and of proanthocyanidins (condensed tannins) was observed, modulated by vintage effect. Principal Component...
Tipo: Journal Article Palavras-chave: WINE; ENZYME; POLYPHENOL; TANNIN; ANTHOCYANIN; COLOUR; PECTIC POLYSACCHARIDE; RG-II.
Ano: 2010 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20102e86949&uri=/notices/prodinra1/2010/08/
Imagem não selecionada

Imprime registro no formato completo
Effets de divers apports en matière organique sur le sol, la vigne et le vin, dans un essai de longue durée à Chinon (France) Inra
Morlat, R.; Gravier, J.C..
Tipo: Conference Paper Palavras-chave: VIGNE; VIN; TYPICITE DU VIN; MATIERE ORGANIQUE; SOL; AMENDEMENT; NUTRITION AZOTEE ORGANIC MATTER; SOIL; VINE; BERRY; WINE.
Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2009ad1c515f&uri=/notices/prodinra1/2011/02/
Imagem não selecionada

Imprime registro no formato completo
Ethanol and aroma compounds transfer study for partial dealcoholization of wine using membrane contactor Inra
Diban, N.; Athes, V.; Bes, M.; Souchon, I..
In the present work viability of membrane contactors application to partial dealcoholize wines was checked using synthetic wine solutions. A hollow fiber polypropylene (PP) membrane contactor was employed. The process was performed at room temperature and using the most frequent component concentrations present in real wines. The influence of feed and stripping flow rates variation was analyzed. A model considering three resistances in series was developed to predict the ethanol and aroma compounds behavior inside the membrane contactor. Detailed study of the contribution of the individual resistances for ethanol showed that the major contribution to the transport resistance was due to membrane one. The membrane mass transfer coefficient can be calculated...
Tipo: Journal Article Palavras-chave: AROMA COMPOUNDS; DEALCOHOLIZATION; EVAPORATIVE PERTRACTION; MEMBRANE CONTACTORS; WINE.
Ano: 2008 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20082dfd52bb&uri=/notices/prodinra1/2009/03/
Imagem não selecionada

Imprime registro no formato completo
Identification of S-methylmethionine in Petit Manseng grapes as dimethyl sulphide precursor in wine Inra
Loscos, N.; Ségurel, M.; Dagan, L.; Sommerer, N.; Marlin, T.; Baumes, R..
A procedure for the extraction of free amino acids was applied to isolate S-methylmethionine (SMM) from late harvest Petit Manseng grapes. Grapes were destemmed and crushed, and the obtained clarified must was percolated through cation-exchange resins (Dowex 50 WX4-100). The retained compounds were eluted with ammonia solution and the extract was finally concentrated. Taking into account the potential DMS (PDMS using heat-alkaline treatment assay) of the initial grape juice used (51.5 nmol mL(-1)) and the concentration factor of the extract (17.9-fold), the PDMS of the final extract (678 nmol mL(-1)) gave an overall recovery of 73.5% for juice SMM. This compound was identified and quantified (484.5 nmol mL(-1) relatively to [H-2(3)]-SMM used as internal...
Tipo: Journal Article Palavras-chave: AROMA; GRAPE; WINE; DIMETHYL SULPHIDE (DMS); PRECURSOR; S-METHYLMETHIONINE (SMM); MATRIX-ASSISTED DESORPTION/IONIZATION TIME-OF-FLIGHT MASS SPECTROMETRY (MALDI-TOF-MS).
Ano: 2008 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD201019d8f2f7&uri=/notices/prodinra1/2010/08/
Imagem não selecionada

Imprime registro no formato completo
Improvement of calibration models using two successive orthogonal projection methods. Application to quantification of wine mannoproteins Inra
Boulet, J.C.; Doco, T.; Roger, J.M..
The improvement of calibration in infrared spectrometry requires a reduction of the effect of interference, that is to say the chemical or physical factors that disturb the spectrum and reduce measurement accuracy. We propose a methodology based on two successive orthogonal projections (SOP) that makes it possible to take into account the influence of the other identified and characterised chemical compounds. A first OSC or EPO projection was based on the pure spectra of the compounds in the solution. A second projection (OSC method) was performed on the calibration set obtained after the first projection. These two projections minimise respectively the identified chemical influence factors and the unidentified influence factors. Application on wine...
Tipo: Journal Article Palavras-chave: OSC; ORTHOGONAL SIGNAL CORRECTION; EPO; EXTERNAL PARAMETER ORTHOGONALISATION; SOP; ROBUSTNESS; FTIR; WINE; MANNOPROTEIN; QUANTIFICATION.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008e897c0c&uri=/notices/prodinra1/2009/02/
Imagem não selecionada

Imprime registro no formato completo
Innovation systems and the competition between regional vineyards Inra
Touzard, J.M..
This paper presents a first overview of the evolution of institutions and networks that drive innovation processes in the French wine industry. The notion of “Systems of Innovation” (SI) is discussed and proposed as an analytical tool, contrasting two approaches : i) an interactionist approach, taking into account relations, actors and institutions involved in concrete changes observed in the vineyards ; ii) an institutional approach, assessing the evolution of the set of institutions formally dedicated to research, education, training and innovation oriented toward the wine industry. The study is based on previous empirical works in four regional vineyards and on a first national inquiry concerning research and innovation centres. Initial findings...
Tipo: Conference Paper Palavras-chave: SYSTEME D'INNOVATION; RECHERCHE; VIGNOBLE INNOVATION SYSTEM; WINE; RESEARCH; CLUSTER; VINEYARD; REGIONAL DEVELOPMENT.
Ano: 2010 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20108ec7ee15&uri=/notices/prodinra1/2010/10/
Imagem não selecionada

Imprime registro no formato completo
Isolation of Carignan and Merlot red wine oligosaccharides and their characterization by ESI-MS Inra
Ducasse, M.A.; Williams, P.; Meudec, E.; Cheynier, V.; Doco, T..
The oligosaccharides of Carignan and Merlot wines have been characterized for the first time. In a first step, this fraction was prepared after discoloration of the wines and was collected by elution on an HPSEC system. In a second step, the glycosyl composition and linkages of wine oligosaccharides were determined by several methods. High resolution MS spectra of the Carignan and Merlot oligosaccharide fractions were obtained on an AccuTOF mass spectrometer equipped with an electrospray ionization (ESI) source and a time-of-flight (TOF) mass analyser.Oligosaccharides were present at a concentration of 330 and 250 mg/L in Carignan and Merlot red wines, respectively. Glycosyl residue composition analysis showed the presence of mannose, arabinose, galactose,...
Tipo: Journal Article Palavras-chave: WINE; OLIGOSACCHARIDE; CARIGNAN; MERLOT; ESI-TOF; GLUCURONOXYLAN; OLIGOGALACTURONIC ACID; OLIGORHAMNOGALACTURONIC ACID.
Ano: 2010 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2010d685164d&uri=/notices/prodinra1/2010/08/
Imagem não selecionada

Imprime registro no formato completo
La réforme de l’Organisation commune du marché vin Inra
Montaigne, E.. (Coordinateur); Coelho, A.. (Coordinateur); INRA, Institut National de la Recherche Agronomique (FRA).
La présente étude est destinée à contribuer au débat parlementaire, en réponse à la proposition de réforme de l’Organisation commune du marché du vin (OCM vin), lancée par la Commission des Communautés européennes. L’étude répond aux quatre demandes du Parlement: (1) une brève synthèse de la situation du marché du vin dans l’Europe à 25, au cours des six dernières années; (2) une évaluation des défauts des mécanismes de l’actuelle OCM; (3) une analyse critique des propositions de la Commission et (4) des propositions concrètes pour la réforme de l’OCM.
Tipo: Report Palavras-chave: ORGANISATION MONDIALE DU COMMERCE; OMC OCM; WINE.
Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20076729e4a3&uri=/notices/prodinra1/2009/07/
Imagem não selecionada

Imprime registro no formato completo
Multivariate prototype approach for authentication of food products Inra
Preys, S.; Vigneau, É.; Mazerolles, G.; Cheynier, V.; Bertrand, D..
Authentication basically consists in deciding if a given unknown product belongs or not to a group of interest, defined by producers or regulators. More often, in order to demonstrate the authentication ability of a given instrumental analysis, several other groups are arbitrarily chosen, Then a Factorial or Linear Discriminant Analysis (FDA or LDA) or a Partial Least Squares Discriminant Analysis (PLS-DA) is usually performed; the model therefore depends on the nature of all observed groups of the study. The aim of this paper was to investigate an approach, named "prototype approach", based on a model built up only using the group of products of interest. Such an approach has the advantage not to depend on the whole complementary data of the...
Tipo: Journal Article Palavras-chave: AUTHENTICATION; MULTIVARIATE STATISTICAL PROCESS CONTROL; MSCP; PROTOTYPE; FACTORIAL LINEAR DISCRIMINANT ANALYSIS; FDA/LDA; FOOD; WINE; POLYPHENOL.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200853bdb5f7&uri=/notices/prodinra1/2010/09/
Imagem não selecionada

Imprime registro no formato completo
Online estimation of assimilable nitrogen by electrical conductivity measurement during alcoholic fermentation in enological conditions Inra
Colombié, S.; Latrille, E.; Sablayrolles, J.M..
The monitoring of alcoholic fermentation under enological conditions is currently poor due to the lack of sensors for online measurements. Such monitoring is currently limited to the measurement of CO, production or changes in density. In this study, we determined the potential value of measuring electrical conductivity. We showed that this measurement is related to the assimilation of nitrogen, which is typically the limiting nutrient, and directly correlated to ammoniacal nitrogen assimilation at any percentage of ammoniacal nitrogen in the medium. We also used electrical conductivity for the very precise monitoring of the kinetics of nitrogen assimilation after the addition of a pulse of diammonium hydrogen phosphate (DAP) during fermentation. The...
Tipo: Journal Article Palavras-chave: CONDUCTIVITE ELECTRIQUE ELECTRICAL CONDUCTIVITY; ALCOHOLIC FERMENTATION; WINE; NITROGEN; YEAST.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008236d4e45&uri=/notices/prodinra1/2009/01/
Imagem não selecionada

Imprime registro no formato completo
Origin-based products : lessons for pro-poor market development Inra
Van de Kop, P.. (Editeur); Sautier, D.. (Editeur); Gerz, A.. (Editeur); KIT, The Royal Tropical Institute (NLD); CIRAD, Centre de Coopération Internationale en Recherche Agronomique pour le Développement (FRA).
Many foods now carry labels showing where they come from and how they are produced. In Europe – especially in France, Italy and Spain – public policies support this “origin-based” marketing. Labels of origin for wines, cheese, spirits, olive oil and meat help to maintain rural incomes and vitality. Local products are common in developing countries too. A product’s origin is often seen as an indicator of its quality: people who have moved to one of the growing cities tend to look for foods they know back home. Gradually, local products gain a reputation among a wider group of traders and consumers. Can regional identity be used to maintain and develop markets for smallholder producers in developing countries ? This book reviews the history of origin-based...
Tipo: Book Chapter Palavras-chave: FOOD LABEL; ORIGIN-BASED LALELLING; WINE; CHEESE; SPIRITS; OLIVE OIL; MEAT; LOCAL PRODUCTS; DEVELOPING COUNTRIES; FOOD QUALITY; SMALLHOLDER PRODUCER; REGIONAL IDENTITY; PRO-POOR MARKET DEVELOPMENT.
Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200794ae933&uri=/notices/prodinra1/2010/09/
Imagem não selecionada

Imprime registro no formato completo
Particles deposition during the cross-flow microfiltration of red wines-incidence of the hydrodynamic conditions and of the yeast to fines ratio Inra
Boissier, B.; Lutin, F.; Moutounet, M.; Vernhet, A..
The aim of the present study was to investigate the respective impact of wine particles, i.e. Saccharomyces cerevisiae yeast and fines (lacticbacteria and colloidal aggregates), on the performances of cross-flow microfiltration under different permeate flux rate/wall shear stress conditions.Yeast were grown in a synthetic red wine and their surface properties characterized. The cells exhibited a hydrophilic character and were unchargedin the wine conditions. Yeast and fine behaviors were first investigated separately and then compared to that of their mixture. The shear induceddiffusion theory well accounted for the whole evolution of the performances under the application of different hydrodynamic conditions. Theseperformances were related to the deposit...
Tipo: Journal Article Palavras-chave: CROSS-FLOW MICROFILTRATION; FOULING; WINE; YEAST; BACTERIA; COLLOIDAL AGGREGATES; POLYDISPERSITY; HYDRODYNAMIC CONDITION.
Ano: 2008 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20084470a53c&uri=/notices/prodinra1/2008/08/
Registros recuperados: 31
Primeira ... 12 ... Última
 

Empresa Brasileira de Pesquisa Agropecuária - Embrapa
Todos os direitos reservados, conforme Lei n° 9.610
Política de Privacidade
Área restrita

Embrapa
Parque Estação Biológica - PqEB s/n°
Brasília, DF - Brasil - CEP 70770-901
Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco

Valid HTML 4.01 Transitional