The use of oak chips during the fermentation process (2020)
Alencar, Natália Manzatti Machado; Cazarin, Cinthia Baú Betim; Corrêa, Luiz Cláudio; Maróstica Junior, Mário Roberto; Silva, Davi José; Biasoto, Aline Camarão Telles; Behrens, Jorge Herman 
Source: Journal of Food Bioactives. Unidade: ESALQ
Subjects: ANTIOXIDANTES, BARRIS DE MADEIRA, CARVALHO, CAVACOS, COMPOSTOS FENÓLICOS, ENVELHECIMENTO, FERMENTAÇÃO ALCOÓLICA, VINHO
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ALENCAR, Natália Manzatti Machado et al. The use of oak chips during the fermentation process. Journal of Food Bioactives, v. 10, p. 70–76, 2020Tradução . . Disponível em: https://doi.org/10.31665/JFB.2020.10228. Acesso em: 10 nov. 2024.APA
Alencar, N. M. M., Cazarin, C. B. B., Corrêa, L. C., Maróstica Junior, M. R., Silva, D. J., Biasoto, A. C. T., & Behrens, J. H. (2020). The use of oak chips during the fermentation process. Journal of Food Bioactives, 10, 70–76. doi:10.31665/JFB.2020.10228NLM
Alencar NMM, Cazarin CBB, Corrêa LC, Maróstica Junior MR, Silva DJ, Biasoto ACT, Behrens JH. The use of oak chips during the fermentation process [Internet]. Journal of Food Bioactives. 2020 ; 10 70–76.[citado 2024 nov. 10 ] Available from: https://doi.org/10.31665/JFB.2020.10228Vancouver
Alencar NMM, Cazarin CBB, Corrêa LC, Maróstica Junior MR, Silva DJ, Biasoto ACT, Behrens JH. The use of oak chips during the fermentation process [Internet]. Journal of Food Bioactives. 2020 ; 10 70–76.[citado 2024 nov. 10 ] Available from: https://doi.org/10.31665/JFB.2020.10228
