The use of oak chips during the fermentation process (2020)
- Authors:
- Autor USP: BEHRENS, JORGE HERMAN - ESALQ
- Unidade: ESALQ
- DOI: 10.31665/JFB.2020.10228
- Subjects: ANTIOXIDANTES; BARRIS DE MADEIRA; CARVALHO; CAVACOS; COMPOSTOS FENÓLICOS; ENVELHECIMENTO; FERMENTAÇÃO ALCOÓLICA; VINHO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Publisher place: Newark, DE
- Date published: 2020
- Source:
- Título: Journal of Food Bioactives
- ISSN: 2637-8779
- Volume/Número/Paginação/Ano: v. 10, p. 70–76, 2020
- Este periódico é de acesso aberto
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: gold
-
ABNT
ALENCAR, Natália Manzatti Machado et al. The use of oak chips during the fermentation process. Journal of Food Bioactives, v. 10, p. 70–76, 2020Tradução . . Disponível em: https://doi.org/10.31665/JFB.2020.10228. Acesso em: 29 dez. 2025. -
APA
Alencar, N. M. M., Cazarin, C. B. B., Corrêa, L. C., Maróstica Junior, M. R., Silva, D. J., Biasoto, A. C. T., & Behrens, J. H. (2020). The use of oak chips during the fermentation process. Journal of Food Bioactives, 10, 70–76. doi:10.31665/JFB.2020.10228 -
NLM
Alencar NMM, Cazarin CBB, Corrêa LC, Maróstica Junior MR, Silva DJ, Biasoto ACT, Behrens JH. The use of oak chips during the fermentation process [Internet]. Journal of Food Bioactives. 2020 ; 10 70–76.[citado 2025 dez. 29 ] Available from: https://doi.org/10.31665/JFB.2020.10228 -
Vancouver
Alencar NMM, Cazarin CBB, Corrêa LC, Maróstica Junior MR, Silva DJ, Biasoto ACT, Behrens JH. The use of oak chips during the fermentation process [Internet]. Journal of Food Bioactives. 2020 ; 10 70–76.[citado 2025 dez. 29 ] Available from: https://doi.org/10.31665/JFB.2020.10228 - Taste-related factors and food neophobia: Are they associated with nutritional status and teenagers food choices?
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Informações sobre o DOI: 10.31665/JFB.2020.10228 (Fonte: oaDOI API)
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