Sugarcane spirit extracts of oak and brazilian woods: antioxidant capacity and activity (2008)
Cardoso, Daniel Rodrigues 
; Frederiksen, Anne M.; Silva, Alexandre Ataíde da; Franco, Douglas Wagner; Skibsted, Leif H.
Source: European Food Research and Technology. Unidade: IQSC
Subjects: TECNOLOGIA DE ALIMENTOS, AGUARDENTE, BEBIDAS DESTILADAS
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CARDOSO, Daniel Rodrigues et al. Sugarcane spirit extracts of oak and brazilian woods: antioxidant capacity and activity. European Food Research and Technology, v. 227, n. 4, 2008Tradução . . Disponível em: https://doi.org/10.1007/s00217-008-0826-x. Acesso em: 03 out. 2024.APA
Cardoso, D. R., Frederiksen, A. M., Silva, A. A. da, Franco, D. W., & Skibsted, L. H. (2008). Sugarcane spirit extracts of oak and brazilian woods: antioxidant capacity and activity. European Food Research and Technology, 227( 4). doi:10.1007/s00217-008-0826-xNLM
Cardoso DR, Frederiksen AM, Silva AA da, Franco DW, Skibsted LH. Sugarcane spirit extracts of oak and brazilian woods: antioxidant capacity and activity [Internet]. European Food Research and Technology. 2008 ; 227( 4):[citado 2024 out. 03 ] Available from: https://doi.org/10.1007/s00217-008-0826-xVancouver
Cardoso DR, Frederiksen AM, Silva AA da, Franco DW, Skibsted LH. Sugarcane spirit extracts of oak and brazilian woods: antioxidant capacity and activity [Internet]. European Food Research and Technology. 2008 ; 227( 4):[citado 2024 out. 03 ] Available from: https://doi.org/10.1007/s00217-008-0826-x
