Etiqueta de registo: 00254nam 2200025 450
001 2125580
003 http://id.bnportugal.gov.pt/bib/catbnp/2125580
100 ## $a20230308d2022 k y0pory01030103ba
101 0# $aeng$dpor
102 ## $aPT
105 ## $aa m 000yy
106 ## $ar
200 1# $aIndigenous yeasts in Madeira wines$eimpact on the physicochemical and sensorial characterization$fAndreia Fátima Santos Miranda$gorient. José Carlos Antunes Marques
210 #9 $a[S.l.$cs.n.],$d2022
215 ## $aXXI, 161 p.$cil.$d30 cm
328 #1 $aTese dout. Química, Universidade da Madeira, 2022
675 ## $a543.94(043)$vBN$zpor$31353212
675 ## $a663.22(469.8)(043)$vBN$zpor$31248062
700 #1 $aMiranda,$bAndreia Fátima Santos$31875249
702 #1 $aMarques,$bJosé Carlos Antunes$4727$3776670
801 #0 $aPT$bBN$gRPC
856 40 $2Cópia digital disponível no DigitUMa - Repositório Científico Digital da Universidade da Madeira$uhttp://hdl.handle.net/10400.13/4999
966 ## $lBN$mFGMON$sS.A. 184708 V.$x1
971 ## $cjbeatriz$d20230307
972 ## $d20230623$e0$vlrevez$z0
973 ## $cigoulao$d20230605