Effect of drying methods on nutritional constitutes of fermented grape residue (2021)
Source: Journal of Food Science and Technology. Unidades: ESALQ, CENA
Subjects: ANTIOXIDANTES, BAGAÇOS, FERMENTAÇÃO ALCOÓLICA, RESÍDUOS INDUSTRIAIS, SECAGEM, UVA, VINHO
ABNT
PIRES, Juliana A et al. Effect of drying methods on nutritional constitutes of fermented grape residue. Journal of Food Science and Technology, 2021Tradução . . Disponível em: https://doi.org/10.1007/s13197-021-05334-8. Acesso em: 03 set. 2024.APA
Pires, J. A., Gomes, W. P. C., Teixeira, N. N., & Mattos, W. M. (2021). Effect of drying methods on nutritional constitutes of fermented grape residue. Journal of Food Science and Technology. doi:10.1007/s13197-021-05334-8NLM
Pires JA, Gomes WPC, Teixeira NN, Mattos WM. Effect of drying methods on nutritional constitutes of fermented grape residue [Internet]. Journal of Food Science and Technology. 2021 ;[citado 2024 set. 03 ] Available from: https://doi.org/10.1007/s13197-021-05334-8Vancouver
Pires JA, Gomes WPC, Teixeira NN, Mattos WM. Effect of drying methods on nutritional constitutes of fermented grape residue [Internet]. Journal of Food Science and Technology. 2021 ;[citado 2024 set. 03 ] Available from: https://doi.org/10.1007/s13197-021-05334-8