Authors: Pinho, O Ferreira, IMPLVO Mendes, E Oliveira, BM Ferreira, M

Citation: O. Pinho et al., Effect of temperature on evolution of free amino acid and biogenic amine contents during storage of Azeitao cheese, FOOD CHEM, 75(3), 2001, pp. 287-291

Authors: Andrade, PB Oliveira, BM Seabra, RM Ferreira, MA Ferreres, F Garcia-Viguera, C

Citation: Pb. Andrade et al., Analysis of phenolic compounds in Spanish Albrarino and Portuguese Alvarinho and Loureiro wines by capillary zone electrophoresis and high-performance liquid chromatography, ELECTROPHOR, 22(8), 2001, pp. 1568-1572