Mira H, Costa V, Torgal I, Caldeira I. IMPACTO DA APLICAÇÃO DE PROTEÍNAS VEGETAIS E EXTRATO DE LEVEDURAS NO PERFIL QUIMICO E AROMÁTICO DE VINHO TINTO Fining red wine with plant proteins and yeast extract: effects on the chemical profile and aroma components. REV_UIIPSantarém [Internet]. 2017Sep.25 [cited 2025May15];5(2):78-9. Available from: https://revistas.rcaap.pt/uiips/article/view/14502