Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines (2012)
- Authors:
- Autor USP: SILVA, ANA CAROLINA CONTI E - ESALQ
- Unidade: ESALQ
- DOI: 10.1007/s00217-012-1764-1
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; BAGAÇOS; QUALIDADE DOS ALIMENTOS; SECAGEM DE ALIMENTOS; UVA; VINHO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Publisher place: Heidelberg
- Date published: 2012
- Source:
- Título: European Food Research and Technology
- ISSN: 1438-2377
- Volume/Número/Paginação/Ano: v. 235, p.345-354, 2012
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
CASTILHOS, Maurício Bonatto Machado de e SILVA, Ana Carolina Conti e e DEL BIANCHI, Vanildo Luiz. Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines. European Food Research and Technology, v. 235, p. 345-354, 2012Tradução . . Disponível em: https://doi.org/10.1007/s00217-012-1764-1. Acesso em: 27 fev. 2026. -
APA
Castilhos, M. B. M. de, Silva, A. C. C. e, & Del Bianchi, V. L. (2012). Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines. European Food Research and Technology, 235, 345-354. doi:10.1007/s00217-012-1764-1 -
NLM
Castilhos MBM de, Silva ACC e, Del Bianchi VL. Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines [Internet]. European Food Research and Technology. 2012 ; 235 345-354.[citado 2026 fev. 27 ] Available from: https://doi.org/10.1007/s00217-012-1764-1 -
Vancouver
Castilhos MBM de, Silva ACC e, Del Bianchi VL. Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines [Internet]. European Food Research and Technology. 2012 ; 235 345-354.[citado 2026 fev. 27 ] Available from: https://doi.org/10.1007/s00217-012-1764-1 - Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile
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Informações sobre o DOI: 10.1007/s00217-012-1764-1 (Fonte: oaDOI API)
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