Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality (2011)
- Autores:
- Autor USP: CASTRO, INAR ALVES DE - FCF
- Unidade: FCF
- DOI: 10.1016/j.foodchem.2011.04.085
- Assuntos: FLAVONÓIDES; ANTIOXIDANTES; VINHO; QUIMIOMETRIA
- Idioma: Inglês
- Imprenta:
- Fonte:
- Título do periódico: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v. 129, n. 2, p. 366-373, 2011
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: hybrid
- Licença: unspecified-oa
-
ABNT
GRANATO, Daniel e KATAYAMA, Flávia Chizuko Uchida e CASTRO, Inar Alves de. Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality. Food Chemistry, v. 129, n. 2, p. 366-373, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2011.04.085. Acesso em: 19 set. 2024. -
APA
Granato, D., Katayama, F. C. U., & Castro, I. A. de. (2011). Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality. Food Chemistry, 129( 2), 366-373. doi:10.1016/j.foodchem.2011.04.085 -
NLM
Granato D, Katayama FCU, Castro IA de. Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality [Internet]. Food Chemistry. 2011 ; 129( 2): 366-373.[citado 2024 set. 19 ] Available from: https://doi.org/10.1016/j.foodchem.2011.04.085 -
Vancouver
Granato D, Katayama FCU, Castro IA de. Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality [Internet]. Food Chemistry. 2011 ; 129( 2): 366-373.[citado 2024 set. 19 ] Available from: https://doi.org/10.1016/j.foodchem.2011.04.085 - Effect of resveratrol or red wine on oxidative stress biomarkers associated with atherosclerosis in LDL-r-KO mice
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Informações sobre o DOI: 10.1016/j.foodchem.2011.04.085 (Fonte: oaDOI API)
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