Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis (2020)
- Authors:
- USP affiliated authors: BARROSO, LUCIA PEREIRA - IME ; ERGER, INAR CASTRO - FCF ; VALENTIN, LEONARDO ANTONIO - FCF
- Unidades: IME; FCF
- DOI: 10.1016/j.foodchem.2019.125340
- Subjects: COMPOSTOS FENÓLICOS; VINHO; ESPECTROMETRIA DE MASSAS; ANÁLISE MULTIVARIADA
- Keywords: Wine; Phenolic; Volatile; Mass spectrometry; QTO
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v. 302, p. 1-8, 2020
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
VALENTIN, Leonardo et al. Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis. Food Chemistry, v. 302, p. 1-8, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2019.125340. Acesso em: 14 fev. 2026. -
APA
Valentin, L., Barroso, L. P., Barbosa, R. M., Paulo, G. A. de, & Castro, I. A. de. (2020). Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis. Food Chemistry, 302, 1-8. doi:10.1016/j.foodchem.2019.125340 -
NLM
Valentin L, Barroso LP, Barbosa RM, Paulo GA de, Castro IA de. Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis [Internet]. Food Chemistry. 2020 ; 302 1-8.[citado 2026 fev. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2019.125340 -
Vancouver
Valentin L, Barroso LP, Barbosa RM, Paulo GA de, Castro IA de. Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis [Internet]. Food Chemistry. 2020 ; 302 1-8.[citado 2026 fev. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2019.125340 - Sensory characterization of young South American red wines classified by varietal and origin
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Informações sobre o DOI: 10.1016/j.foodchem.2019.125340 (Fonte: oaDOI API)
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