Alencar, Natália Manzatti Machado; Cazarin, Cinthia Baú Betim; Corrêa, Luiz Cláudio; Maróstica Junior, Mário Roberto; Biasoto, Aline Camarão Telles; Behrens, Jorge Herman 
Source: Journal of Food Biochemistry. Unidade: ESALQ
Subjects: ANTIOXIDANTES, COMPOSTOS FENÓLICOS, COR, FERMENTAÇÃO ALCOÓLICA, MOSTO, VINHO
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ALENCAR, Natália Manzatti Machado et al. Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine. Journal of Food Biochemistry, v. 42, p. 1-11, 2017Tradução . . Disponível em: https://doi.org/10.1111/jfbc.12471. Acesso em: 10 nov. 2024.APA
Alencar, N. M. M., Cazarin, C. B. B., Corrêa, L. C., Maróstica Junior, M. R., Biasoto, A. C. T., & Behrens, J. H. (2017). Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine. Journal of Food Biochemistry, 42, 1-11. doi:10.1111/jfbc.12471NLM
Alencar NMM, Cazarin CBB, Corrêa LC, Maróstica Junior MR, Biasoto ACT, Behrens JH. Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine [Internet]. Journal of Food Biochemistry. 2017 ; 42 1-11.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1111/jfbc.12471Vancouver
Alencar NMM, Cazarin CBB, Corrêa LC, Maróstica Junior MR, Biasoto ACT, Behrens JH. Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine [Internet]. Journal of Food Biochemistry. 2017 ; 42 1-11.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1111/jfbc.12471
