Results 21 to 26 of about 29 (26)

A2A2 milk: Brazilian consumers’ opinions and effect on sensory characteristics of Petit Suisse and Minas cheeses

LWT - Food Science and Technology, 2019
Jessica Ferreira Rodrigues
exaly  

Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part I: Petit Verdot wines

Food Chemistry, 2011
María Jesús Cejudo-Bastante, Isidro Hermosín-Gutiérrez   +1 more
exaly  

Uniwersalizm paremii dolo facit, qui petit quod redditurus est (oraz venire contra factum proprium nemini licet)

2017
openaire  

Contribution of free and glycosidically-bound volatile compounds to the aroma of muscat “a petit grains” wines and effect of skin contact

Food Chemistry, 2006
exaly  

Oxidative stress in probiotic Petit Suisse: Is the jabuticaba skin extract a potential option?

Food Research International, 2016
exaly  

Entransy analysis of irreversible heat pump using Newton and Dulong–Petit heat transfer laws and relations with its performance

Energy Conversion and Management, 2014
exaly