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