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	1.	Characterization of chemical compounds susceptible to be extracted from cork by the wine using GC-MS and [electronic resource] by Pinto, Joana Oliveira, Ana Sofia Lopes, Paulo Roseira, Isabel Cabral, Miguel Bastos, Maria de Lourdes Guedes de Pinho, Paula Producer: 20190416 In: Food chemistry vol. 271 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Assessment of oxidation compounds in oaked Chardonnay wines: A GC-MS and [electronic resource] by Pinto, Joana Oliveira, Ana Sofia Azevedo, Joana De Freitas, Victor Lopes, Paulo Roseira, Isabel Cabral, Miguel Guedes de Pinho, Paula Producer: 20180910 In: Food chemistry vol. 257 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Reactivity of Cork Extracts with (+)-Catechin and Malvidin-3-O-glucoside in Wine Model Solutions: Identification of a New Family of Ellagitannin-Derived Compounds (Corklins). [electronic resource] by Azevedo, Joana Fernandes, Ana Oliveira, Joana Brás, Natércia F Reis, Sofia Lopes, Paulo Roseira, Isabel Cabral, Miguel Mateus, Nuno de Freitas, Victor Producer: 20171219 In: Journal of agricultural and food chemistry vol. 65 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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