Source: Food Chemistry. Unidade: FCF
Subjects: COMPOSTOS FENÓLICOS, BAGAÇOS, UVA, ANTIOXIDANTES (ATIVIDADE)
ABNT
ROCKENBACH, Ismael Ivan et al. Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil. Food Chemistry, v. 127, n. 1, p. 174-179, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.12.137. Acesso em: 25 ago. 2024.APA
Rockenbach, I. I., Rodrigues, E., Gonzaga, L. V., Caliari, V., Genovese, M. I., Gonçalves, A. E. de S. S., & Fett, R. (2011). Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil. Food Chemistry, 127( 1), 174-179. doi:10.1016/j.foodchem.2010.12.137NLM
Rockenbach II, Rodrigues E, Gonzaga LV, Caliari V, Genovese MI, Gonçalves AE de SS, Fett R. Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil [Internet]. Food Chemistry. 2011 ; 127( 1): 174-179.[citado 2024 ago. 25 ] Available from: https://doi.org/10.1016/j.foodchem.2010.12.137Vancouver
Rockenbach II, Rodrigues E, Gonzaga LV, Caliari V, Genovese MI, Gonçalves AE de SS, Fett R. Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil [Internet]. Food Chemistry. 2011 ; 127( 1): 174-179.[citado 2024 ago. 25 ] Available from: https://doi.org/10.1016/j.foodchem.2010.12.137