Source: Food composition and biodiversity. Conference titles: International Food Data Conference. Unidade: FSP
Subjects: UVA (ANÁLOGOS E DERIVADOS;APROVEITAMENTO), SUCOS DE FRUTAS, VINHO, ALIMENTOS FUNCIONAIS (PRODUÇÃO;ELABORAÇÃO;ANÁLISE SENSORIAL)
ABNT
ISHIMOTO, Emília Yasuko et al. Wine and grape juice by-products as a source of functional compounds: sensory evaluation of grape pomace sorbet. 2007, Anais.. São Paulo: USP : BRASILFOODS : FAO, 2007. . Acesso em: 06 out. 2024.APA
Ishimoto, E. Y., Matias, A. C. G., Bastos, D. H. M., Baccarini, A., & Torres, E. A. F. da S. (2007). Wine and grape juice by-products as a source of functional compounds: sensory evaluation of grape pomace sorbet. In Food composition and biodiversity. São Paulo: USP : BRASILFOODS : FAO.NLM
Ishimoto EY, Matias ACG, Bastos DHM, Baccarini A, Torres EAF da S. Wine and grape juice by-products as a source of functional compounds: sensory evaluation of grape pomace sorbet. Food composition and biodiversity. 2007 ;[citado 2024 out. 06 ]Vancouver
Ishimoto EY, Matias ACG, Bastos DHM, Baccarini A, Torres EAF da S. Wine and grape juice by-products as a source of functional compounds: sensory evaluation of grape pomace sorbet. Food composition and biodiversity. 2007 ;[citado 2024 out. 06 ]