Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine (2017)
- Authors:
- Autor USP: BEHRENS, JORGE HERMAN - ESALQ
- Unidade: ESALQ
- DOI: 10.1111/jfbc.12471
- Subjects: ANTIOXIDANTES; COMPOSTOS FENÓLICOS; COR; FERMENTAÇÃO ALCOÓLICA; MOSTO; VINHO
- Keywords: Maceração prolongada
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Food Biochemistry
- ISSN: 0145-8884
- Volume/Número/Paginação/Ano: v. 42, art. e12471, p. 1-11, 2017
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
ALENCAR, Natália Manzatti Machado et al. Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine. Journal of Food Biochemistry, v. 42, p. 1-11, 2017Tradução . . Disponível em: https://doi.org/10.1111/jfbc.12471. Acesso em: 31 dez. 2025. -
APA
Alencar, N. M. M., Cazarin, C. B. B., Corrêa, L. C., Maróstica Junior, M. R., Biasoto, A. C. T., & Behrens, J. H. (2017). Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine. Journal of Food Biochemistry, 42, 1-11. doi:10.1111/jfbc.12471 -
NLM
Alencar NMM, Cazarin CBB, Corrêa LC, Maróstica Junior MR, Biasoto ACT, Behrens JH. Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine [Internet]. Journal of Food Biochemistry. 2017 ; 42 1-11.[citado 2025 dez. 31 ] Available from: https://doi.org/10.1111/jfbc.12471 -
Vancouver
Alencar NMM, Cazarin CBB, Corrêa LC, Maróstica Junior MR, Biasoto ACT, Behrens JH. Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine [Internet]. Journal of Food Biochemistry. 2017 ; 42 1-11.[citado 2025 dez. 31 ] Available from: https://doi.org/10.1111/jfbc.12471 - Taste-related factors and food neophobia: Are they associated with nutritional status and teenagers food choices?
- Farinha de colmo jovem de bambu como fonte de fibras na produção de massas alimentícias
- The waves of coffee and the emergence of the new Brazilian consumer
- Examining the role of regional culture and geographical distances on the representation of unfamiliar foods in a continental-size country
- Characterization of red wines aged with oak chip in the São Francisco Valley, Brazil
- How the country-of-origin impacts wine traders’ mental representation about wines: A study in a world wine trade fair
- The use of oak chips during the fermentation process
- Genetically modified foods and their social representation
- Influence of information on the acceptance and purchase intention of an irradiated food: a study with Brazilian consumers
- Lactobacillus acidophilus and bifidobacterium sp. in co-culture improve sensory acceptance of potentially probiotic petit-suisse cheese
Informações sobre o DOI: 10.1111/jfbc.12471 (Fonte: oaDOI API)
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
