Granato, Daniel; Katayama, Flávia Chizuko Uchida; Castro, Inar Alves de 
Source: Food Chemistry. Unidade: FCF
Subjects: FLAVONÓIDES, ANTIOXIDANTES, VINHO, QUIMIOMETRIA
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GRANATO, Daniel e KATAYAMA, Flávia Chizuko Uchida e CASTRO, Inar Alves de. Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality. Food Chemistry, v. 129, n. 2, p. 366-373, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2011.04.085. Acesso em: 18 set. 2024.APA
Granato, D., Katayama, F. C. U., & Castro, I. A. de. (2011). Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality. Food Chemistry, 129( 2), 366-373. doi:10.1016/j.foodchem.2011.04.085NLM
Granato D, Katayama FCU, Castro IA de. Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality [Internet]. Food Chemistry. 2011 ; 129( 2): 366-373.[citado 2024 set. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2011.04.085Vancouver
Granato D, Katayama FCU, Castro IA de. Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality [Internet]. Food Chemistry. 2011 ; 129( 2): 366-373.[citado 2024 set. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2011.04.085
