Training system and methyl jasmonate application: a tool to improve major polyphenol consumed by the Brazilian population in grape juice (2024)
- Authors:
- Autor USP: PURGATTO, EDUARDO - FCF
- Unidade: FCF
- DOI: 10.1021/acsfoodscitech.4c00109
- Subjects: SUCOS DE FRUTAS; FITOQUÍMICA; BEBIDAS; COMPOSTOS FENÓLICOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Publisher place: Washington
- Date published: 2024
- Source:
- Título: ACS Food Science and Technology
- ISSN: 2692-1944
- Volume/Número/Paginação/Ano: v. 4, n. 6, p. 1472–1479, 2024
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
MORO, Laís et al. Training system and methyl jasmonate application: a tool to improve major polyphenol consumed by the Brazilian population in grape juice. ACS Food Science and Technology, v. 4, n. 6, p. 1472–1479, 2024Tradução . . Disponível em: https://dx.doi.org/10.1021/acsfoodscitech.4c00109. Acesso em: 29 jan. 2026. -
APA
Moro, L., Tavares, A. R., Moura, M. F., Hernandes, J. L., Purgatto, E., & Tecchio, M. A. (2024). Training system and methyl jasmonate application: a tool to improve major polyphenol consumed by the Brazilian population in grape juice. ACS Food Science and Technology, 4( 6), 1472–1479. doi:10.1021/acsfoodscitech.4c00109 -
NLM
Moro L, Tavares AR, Moura MF, Hernandes JL, Purgatto E, Tecchio MA. Training system and methyl jasmonate application: a tool to improve major polyphenol consumed by the Brazilian population in grape juice [Internet]. ACS Food Science and Technology. 2024 ; 4( 6): 1472–1479.[citado 2026 jan. 29 ] Available from: https://dx.doi.org/10.1021/acsfoodscitech.4c00109 -
Vancouver
Moro L, Tavares AR, Moura MF, Hernandes JL, Purgatto E, Tecchio MA. Training system and methyl jasmonate application: a tool to improve major polyphenol consumed by the Brazilian population in grape juice [Internet]. ACS Food Science and Technology. 2024 ; 4( 6): 1472–1479.[citado 2026 jan. 29 ] Available from: https://dx.doi.org/10.1021/acsfoodscitech.4c00109 - Chitosan oligosaccharides affect xanthone and VOC biosynthesis in Hypericum perforatum root cultures and enhance the antifungal activity of root extracts
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Informações sobre o DOI: 10.1021/acsfoodscitech.4c00109 (Fonte: oaDOI API)
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