Castilhos, Maurício Bonatto Machado de; Silva, Ana Carolina Conti e 
; Del Bianchi, Vanildo Luiz
Fonte: European Food Research and Technology. Unidade: ESALQ
Assuntos: ANÁLISE SENSORIAL DE ALIMENTOS, BAGAÇOS, QUALIDADE DOS ALIMENTOS, SECAGEM DE ALIMENTOS, UVA, VINHO
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CASTILHOS, Maurício Bonatto Machado de e SILVA, Ana Carolina Conti e e DEL BIANCHI, Vanildo Luiz. Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines. European Food Research and Technology, v. 235, p. 345-354, 2012Tradução . . Disponível em: https://doi.org/10.1007/s00217-012-1764-1. Acesso em: 14 out. 2024.APA
Castilhos, M. B. M. de, Silva, A. C. C. e, & Del Bianchi, V. L. (2012). Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines. European Food Research and Technology, 235, 345-354. doi:10.1007/s00217-012-1764-1NLM
Castilhos MBM de, Silva ACC e, Del Bianchi VL. Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines [Internet]. European Food Research and Technology. 2012 ; 235 345-354.[citado 2024 out. 14 ] Available from: https://doi.org/10.1007/s00217-012-1764-1Vancouver
Castilhos MBM de, Silva ACC e, Del Bianchi VL. Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines [Internet]. European Food Research and Technology. 2012 ; 235 345-354.[citado 2024 out. 14 ] Available from: https://doi.org/10.1007/s00217-012-1764-1
