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Artigo de periodico
Training system and methyl jasmonate application: a tool to improve major polyphenol consumed by the Brazilian population in grape juice (2024)
Moro, Laís ; Tavares, Armando Reis; Moura, Mara Fernandes; Hernandes, José Luiz; Purgatto, Eduardo ; Tecchio, Marco Antonio
Fonte: ACS Food Science and Technology. Unidade: FCF
Assuntos: SUCOS DE FRUTAS, FITOQUÍMICA, BEBIDAS, COMPOSTOS FENÓLICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 17 jun. 2025.
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 2025 jun. 17 ] 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 2025 jun. 17 ] Available from: https://dx.doi.org/10.1021/acsfoodscitech.4c00109
Artigo de periodico
Improvement of stilbene content in concord and isabel precoce grapes and juice through methyl jasmonate application (2023)
Moro, Laís ; Oliveira, Aline; Fernandes, Fernanda de Paula; Mota, Renata Vieira da ; Purgatto, Eduardo
Fonte: ACS Food Science and Technology. Unidade: FCF
Assuntos: UVA, PÓS-COLHEITA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MORO, Laís et al. Improvement of stilbene content in concord and isabel precoce grapes and juice through methyl jasmonate application. ACS Food Science and Technology, v. 3, p. 292−300, 2023Tradução . . Disponível em: https://doi.org/10.1021/acsfoodscitech.2c00327. Acesso em: 17 jun. 2025.
APA
Moro, L., Oliveira, A., Fernandes, F. de P., Mota, R. V. da, & Purgatto, E. (2023). Improvement of stilbene content in concord and isabel precoce grapes and juice through methyl jasmonate application. ACS Food Science and Technology, 3, 292−300. doi:10.1021/acsfoodscitech.2c00327
NLM
Moro L, Oliveira A, Fernandes F de P, Mota RV da, Purgatto E. Improvement of stilbene content in concord and isabel precoce grapes and juice through methyl jasmonate application [Internet]. ACS Food Science and Technology. 2023 ; 3 292−300.[citado 2025 jun. 17 ] Available from: https://doi.org/10.1021/acsfoodscitech.2c00327
Vancouver
Moro L, Oliveira A, Fernandes F de P, Mota RV da, Purgatto E. Improvement of stilbene content in concord and isabel precoce grapes and juice through methyl jasmonate application [Internet]. ACS Food Science and Technology. 2023 ; 3 292−300.[citado 2025 jun. 17 ] Available from: https://doi.org/10.1021/acsfoodscitech.2c00327
Artigo de periodico
Bioaccessibility of essential elements in açaí (Euterpe oleracea Mart.) pulp (2021)
Santos, Giselaine Alves dos; Carvalho, Alexandrina Aparecida Costa ; Oliveira, Aline P; Naozuka, Juliana ; Matta, Fernanda V; Felipe-Sotelo, Mónica ; Ward, Neil I; Correa, Nádia C. F; Nomura, Cassiana Seimi
Fonte: ACS Food Science and Technology. Unidade: IQ
Assuntos: AÇAÍ, POLPA, PEPTÍDEOS, PROTEÍNAS, ELEMENTOS DE TRANSIÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Giselaine Alves dos et al. Bioaccessibility of essential elements in açaí (Euterpe oleracea Mart.) pulp. ACS Food Science and Technology, v. 1, p. 874−883, 2021Tradução . . Disponível em: https://doi.org/10.1021/acsfoodscitech.1c00070. Acesso em: 17 jun. 2025.
APA
Santos, G. A. dos, Carvalho, A. A. C., Oliveira, A. P., Naozuka, J., Matta, F. V., Felipe-Sotelo, M., et al. (2021). Bioaccessibility of essential elements in açaí (Euterpe oleracea Mart.) pulp. ACS Food Science and Technology, 1, 874−883. doi:10.1021/acsfoodscitech.1c00070
NLM
Santos GA dos, Carvalho AAC, Oliveira AP, Naozuka J, Matta FV, Felipe-Sotelo M, Ward NI, Correa NCF, Nomura CS. Bioaccessibility of essential elements in açaí (Euterpe oleracea Mart.) pulp [Internet]. ACS Food Science and Technology. 2021 ; 1 874−883.[citado 2025 jun. 17 ] Available from: https://doi.org/10.1021/acsfoodscitech.1c00070
Vancouver
Santos GA dos, Carvalho AAC, Oliveira AP, Naozuka J, Matta FV, Felipe-Sotelo M, Ward NI, Correa NCF, Nomura CS. Bioaccessibility of essential elements in açaí (Euterpe oleracea Mart.) pulp [Internet]. ACS Food Science and Technology. 2021 ; 1 874−883.[citado 2025 jun. 17 ] Available from: https://doi.org/10.1021/acsfoodscitech.1c00070
Artigo de periodico
Nanocomposite-Based Chemiresistive Electronic Nose and Application in Coffee Analysis (2021)
André, Rafaela S; Campaner, Karina; Facure, Murilo H. M; Mercante, Luiza A. ; Bogusz Junior, Stanislau ; Correa, Daniel S.
Fonte: ACS Food Science and Technology. Unidade: IQSC
Assuntos: SEMICONDUTORES, NANOPARTÍCULAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ANDRÉ, Rafaela S et al. Nanocomposite-Based Chemiresistive Electronic Nose and Application in Coffee Analysis. ACS Food Science and Technology, v. 1, n. 8, p. 1464–1471, 2021Tradução . . Disponível em: https://doi.org/10.1021/acsfoodscitech.1c00173. Acesso em: 17 jun. 2025.
APA
André, R. S., Campaner, K., Facure, M. H. M., Mercante, L. A., Bogusz Junior, S., & Correa, D. S. (2021). Nanocomposite-Based Chemiresistive Electronic Nose and Application in Coffee Analysis. ACS Food Science and Technology, 1( 8), 1464–1471. doi:10.1021/acsfoodscitech.1c00173
NLM
André RS, Campaner K, Facure MHM, Mercante LA, Bogusz Junior S, Correa DS. Nanocomposite-Based Chemiresistive Electronic Nose and Application in Coffee Analysis [Internet]. ACS Food Science and Technology. 2021 ; 1( 8): 1464–1471.[citado 2025 jun. 17 ] Available from: https://doi.org/10.1021/acsfoodscitech.1c00173
Vancouver
André RS, Campaner K, Facure MHM, Mercante LA, Bogusz Junior S, Correa DS. Nanocomposite-Based Chemiresistive Electronic Nose and Application in Coffee Analysis [Internet]. ACS Food Science and Technology. 2021 ; 1( 8): 1464–1471.[citado 2025 jun. 17 ] Available from: https://doi.org/10.1021/acsfoodscitech.1c00173

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