Rosier, J.P. | IUFoST | Galoá Proceedings

Rosier, J.P.

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Minerals and carbon isotope ratio in brazilian fortified wines and their classification
Food Analysis

Regina Vanderlinde ; MARILDE TEREZINHA BORDIGNON LUIZ ¹ ; Eduardo Sidinei Chaves ; Rosier, J.P. ; Stefany Grützmann Arcari ²

¹ Universidade do Estado de Santa Catarina ;

² Instituto Federal de Santa Catarina Campus São Miguel do Oeste

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42266
AROMATIC PROFILE, ANTIOXIDANT ACTIVITY AND CONCENTRATION OF TOTAL POLYPHENOLS IN SPARKLING WINES PRODUCED WITH NON-CLASSICAL VARIETIES
Food Analysis

Marilde Bordignon-Luiz ¹ ; Rosier, J.P. ; Caliari, V. ²

¹ Ciência e Tecnologia de Alimentos / UFSC / Centro de Ciências Agrárias / Universidade Federal de Santa Catarina ;

² Universidade Federal de Santa Catarina

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42125
NITROGEN COMPOSITION OF WHITE GRAPE MUSTS: EVALUATION DURING ALCOHOLIC FEMENTATION
Food Biochemistry

Burin, V.M. ; Gomes, T. M. ; Caliari, C. ; Rosier, J. P. ; Marilde Bordignon-Luiz ¹

¹ Ciência e Tecnologia de Alimentos / UFSC / Centro de Ciências Agrárias / Universidade Federal de Santa Catarina

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41976

Co-authors (9)