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

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dc.contributorBRUNA CARLA AGUSTINI, CNPUV; GILDO ALMEIDA DA SILVA, CNPUV.
dc.creatorGAENSLY, F.
dc.creatorAGUSTINI, B. C.
dc.creatorSILVA, G. A. da
dc.creatorPICHETH, G.
dc.creatorBONFIM, T. M. B.
dc.date2016-01-05T11:11:11Z
dc.date2016-01-05T11:11:11Z
dc.date2016-01-05
dc.date2015
dc.date2016-03-21T11:11:11Z
dc.date.accessioned2026-07-07T11:23:03Z
dc.identifierJournal of Functional Foods, v. 19, p. 288-295, 2015.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1033007
dc.identifier.urihttp://hdl.handle.net/123456789/505688
dc.languagepor
dc.rightsopenAccess
dc.subjectPiceid
dc.subjectNon-Saccharomyces selection
dc.subjectβ-Glucosidase
dc.subjectWine yeast
dc.subjectHanseniaspora uvarum
dc.titleAutochthonous yeasts with beta-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must.
dc.typeArtigo de periódico

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