Wine and grape juice by-products as a source of functional compounds: sensory evaluation of grape pomace sorbet (2007)
- Authors:
- USP affiliated authors: BASTOS, DEBORAH HELENA MARKOWICZ - FSP ; TORRES, ELIZABETH APARECIDA FERRAZ DA SILVA - FSP
- Unidade: FSP
- Subjects: UVA (ANÁLOGOS E DERIVADOS;APROVEITAMENTO); SUCOS DE FRUTAS; VINHO; ALIMENTOS FUNCIONAIS (PRODUÇÃO;ELABORAÇÃO;ANÁLISE SENSORIAL)
- Language: Português
- Imprenta:
- Publisher: USP : BRASILFOODS : FAO
- Publisher place: São Paulo
- Date published: 2007
- Source:
- Conference titles: International Food Data Conference
-
ABNT
ISHIMOTO, Emília Yasuko et al. Wine and grape juice by-products as a source of functional compounds: sensory evaluation of grape pomace sorbet. 2007, Anais.. São Paulo: USP : BRASILFOODS : FAO, 2007. . Acesso em: 21 jan. 2026. -
APA
Ishimoto, E. Y., Matias, A. C. G., Bastos, D. H. M., Baccarini, A., & Torres, E. A. F. da S. (2007). Wine and grape juice by-products as a source of functional compounds: sensory evaluation of grape pomace sorbet. In Food composition and biodiversity. São Paulo: USP : BRASILFOODS : FAO. -
NLM
Ishimoto EY, Matias ACG, Bastos DHM, Baccarini A, Torres EAF da S. Wine and grape juice by-products as a source of functional compounds: sensory evaluation of grape pomace sorbet. Food composition and biodiversity. 2007 ;[citado 2026 jan. 21 ] -
Vancouver
Ishimoto EY, Matias ACG, Bastos DHM, Baccarini A, Torres EAF da S. Wine and grape juice by-products as a source of functional compounds: sensory evaluation of grape pomace sorbet. Food composition and biodiversity. 2007 ;[citado 2026 jan. 21 ] - Atividade antioxidante in vitro em vinhos e sucos de uva brasileiros [resumo]
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