Innovative winemaking: consumer acceptance of red table wines (2013)
- Authors:
- Autor USP: SILVA, ANA CAROLINA CONTI E - ESALQ
- Unidade: ESALQ
- DOI: 10.1108/NFS-01-2012-0001
- Subjects: ANÁLISE DE CONGLOMERADOS; ANÁLISE SENSORIAL DE ALIMENTOS; CONSUMIDOR; UVA; VINHO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Nutrition & Food Science
- ISSN: 0034-6659
- Volume/Número/Paginação/Ano: v. 43, n. 4, p. 313-323, 2013
- Este artigo possui versão em acesso aberto
- URL de acesso aberto
- Versão do Documento: Versão submetida (Pré-print)
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Status: Artigo possui versão em acesso aberto em repositório (Green Open Access) -
ABNT
CASTILHOS, Maurício Bonatto Machado de et al. Innovative winemaking: consumer acceptance of red table wines. Nutrition & Food Science, v. 43, n. 4, p. 313-323, 2013Tradução . . Disponível em: https://doi.org/10.1108/NFS-01-2012-0001. Acesso em: 15 mar. 2026. -
APA
Castilhos, M. B. M. de, Gonçalves Cattelan, M., Silva, A. C. C. e, & Luiz Del Bianchi, V. (2013). Innovative winemaking: consumer acceptance of red table wines. Nutrition & Food Science, 43( 4), 313-323. doi:10.1108/NFS-01-2012-0001 -
NLM
Castilhos MBM de, Gonçalves Cattelan M, Silva ACC e, Luiz Del Bianchi V. Innovative winemaking: consumer acceptance of red table wines [Internet]. Nutrition & Food Science. 2013 ; 43( 4): 313-323.[citado 2026 mar. 15 ] Available from: https://doi.org/10.1108/NFS-01-2012-0001 -
Vancouver
Castilhos MBM de, Gonçalves Cattelan M, Silva ACC e, Luiz Del Bianchi V. Innovative winemaking: consumer acceptance of red table wines [Internet]. Nutrition & Food Science. 2013 ; 43( 4): 313-323.[citado 2026 mar. 15 ] Available from: https://doi.org/10.1108/NFS-01-2012-0001 - Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile
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