검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Determination of anthocyanin concentration in whole grape skins using hyperspectral imaging and adaptive boosting neural networks Fernandes AM, Oliveira P, Moura JP, Oliveira AA, Falco V, Correia MJ, Melo-Pinto P Journal of Food Engineering, 105(2), 216, 2011 |
| 2 |
Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains Barbosa C, Falco V, Mendes-Faia A, Mendes-Ferreira A Journal of Bioscience and Bioengineering, 108(2), 99, 2009 |