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Results: 3
The influence of Cu concentration on ethanolic fermentation by Saccharomyces cerevisiae
Authors:
Azenha, M Vasconcelos, MT Moradas-Ferreira, P
Citation:
M. Azenha et al., The influence of Cu concentration on ethanolic fermentation by Saccharomyces cerevisiae, J BIOSCI BI, 90(2), 2000, pp. 163-167
Electrochemical studies of complexation of Pb in red wines
Authors:
Vasconcelos, MT Azenha, M de Freitas, V
Citation:
Mt. Vasconcelos et al., Electrochemical studies of complexation of Pb in red wines, ANALYST, 125(4), 2000, pp. 743-748
Role of polyphenols in copper complexation in red wines
Authors:
Vasconcelos, MT Azenha, M de Freitas, V
Citation:
Mt. Vasconcelos et al., Role of polyphenols in copper complexation in red wines, J AGR FOOD, 47(7), 1999, pp. 2791-2796
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