Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics (2010)
- Authors:
- Autor USP: CASTRO, INAR ALVES DE - FCF
- Unidade: FCF
- DOI: 10.1016/j.lwt.2010.05.031
- Subjects: VINHO; ANTIOXIDANTES (ATIVIDADE)
- Language: Inglês
- Imprenta:
- Source:
- Título: LWT - Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 43, n. 10, p. 1542-1549, 2010
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
GRANATO, D e KATAYAMA, F. C. U e CASTRO, Inar Alves de. Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics. LWT - Food Science and Technology, v. 43, n. 10, p. 1542-1549, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2010.05.031. Acesso em: 22 jan. 2026. -
APA
Granato, D., Katayama, F. C. U., & Castro, I. A. de. (2010). Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics. LWT - Food Science and Technology, 43( 10), 1542-1549. doi:10.1016/j.lwt.2010.05.031 -
NLM
Granato D, Katayama FCU, Castro IA de. Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics [Internet]. LWT - Food Science and Technology. 2010 ; 43( 10): 1542-1549.[citado 2026 jan. 22 ] Available from: https://doi.org/10.1016/j.lwt.2010.05.031 -
Vancouver
Granato D, Katayama FCU, Castro IA de. Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics [Internet]. LWT - Food Science and Technology. 2010 ; 43( 10): 1542-1549.[citado 2026 jan. 22 ] Available from: https://doi.org/10.1016/j.lwt.2010.05.031 - Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils
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Informações sobre o DOI: 10.1016/j.lwt.2010.05.031 (Fonte: oaDOI API)
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