Sanz, Miriam; Simón, Brígida Fernández de; Esteruelas, Enrique; Muñoz, Ángel Maria; Cadahía, Estrella; Hernández, Teresa; Estrella, Isabel; Pinto, Ernani 
; Hernández, Tereza
Source: Journal and Agricultural and Food Chemistry. Unidade: FCF
Subjects: ACÁCIA, FLAVONÓIDES
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ABNT
SANZ, Miriam et al. Effect of toasting intensity at cooperage on phenolic compounds in acacia (Robinia pseudoacacia) heartwood. Journal and Agricultural and Food Chemistry, v. 59, n. 7, p. 3135-3145, 2011Tradução . . Disponível em: https://doi.org/10.1021/jf1042932. Acesso em: 30 jul. 2024.APA
Sanz, M., Simón, B. F. de, Esteruelas, E., Muñoz, Á. M., Cadahía, E., Hernández, T., et al. (2011). Effect of toasting intensity at cooperage on phenolic compounds in acacia (Robinia pseudoacacia) heartwood. Journal and Agricultural and Food Chemistry, 59( 7), 3135-3145. doi:10.1021/jf1042932NLM
Sanz M, Simón BF de, Esteruelas E, Muñoz ÁM, Cadahía E, Hernández T, Estrella I, Pinto E, Hernández T. Effect of toasting intensity at cooperage on phenolic compounds in acacia (Robinia pseudoacacia) heartwood [Internet]. Journal and Agricultural and Food Chemistry. 2011 ; 59( 7): 3135-3145.[citado 2024 jul. 30 ] Available from: https://doi.org/10.1021/jf1042932Vancouver
Sanz M, Simón BF de, Esteruelas E, Muñoz ÁM, Cadahía E, Hernández T, Estrella I, Pinto E, Hernández T. Effect of toasting intensity at cooperage on phenolic compounds in acacia (Robinia pseudoacacia) heartwood [Internet]. Journal and Agricultural and Food Chemistry. 2011 ; 59( 7): 3135-3145.[citado 2024 jul. 30 ] Available from: https://doi.org/10.1021/jf1042932
