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Artigo de periodico
Characterization of Brazilian Syrah winter wines at bottling and after ageing (2021)
Mota, Renata Vieira da ; Peregrino, Isabela ; Rivera, Stephanie Patrícia Teran; Hassimotto, Neuza Mariko Aymoto ; Souza, André Luiz de ; Souza, Claudia Rita de
Source: Scientia Agricola. Unidades: FCF, IQ
Subjects: VINHO, PODA, PRODUÇÃO AGRÍCOLA, COMPOSTOS FENÓLICOS
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ABNT
MOTA, Renata Vieira da et al. Characterization of Brazilian Syrah winter wines at bottling and after ageing. Scientia Agricola, v. 78, n. 3, p. 1-10 art. e20190233, 2021Tradução . . Disponível em: https://doi.org/10.1590/1678-992X-2019-0233. Acesso em: 10 nov. 2024.
APA
Mota, R. V. da, Peregrino, I., Rivera, S. P. T., Hassimotto, N. M. A., Souza, A. L. de, & Souza, C. R. de. (2021). Characterization of Brazilian Syrah winter wines at bottling and after ageing. Scientia Agricola, 78( 3), 1-10 art. e20190233. doi:10.1590/1678-992X-2019-0233
NLM
Mota RV da, Peregrino I, Rivera SPT, Hassimotto NMA, Souza AL de, Souza CR de. Characterization of Brazilian Syrah winter wines at bottling and after ageing [Internet]. Scientia Agricola. 2021 ; 78( 3): 1-10 art. e20190233.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1590/1678-992X-2019-0233
Vancouver
Mota RV da, Peregrino I, Rivera SPT, Hassimotto NMA, Souza AL de, Souza CR de. Characterization of Brazilian Syrah winter wines at bottling and after ageing [Internet]. Scientia Agricola. 2021 ; 78( 3): 1-10 art. e20190233.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1590/1678-992X-2019-0233
Artigo de periodico
Alkaline conditions better extract anti-inflammatory polysaccharides from winemaking by-products (2020)
Campestrini, Luciano Henrique ; Rasera, Gabriela Boscariol ; Camargo, Adriano Costa de ; Franchin, Marcelo; Nani, Bruno Dias; Rosalen, Pedro Luiz; Canniatti-Brazaca, Solange Guidolin ; Biasoto, Aline Camarão Telles; Shahidi, Fereidoon; Alencar, Severino Matias
Source: Food Research International. Unidades: FSP, ESALQ
Subjects: ANTI-INFLAMATÓRIOS, COMPOSTOS FENÓLICOS, POLISSACARÍDEOS, SUBPRODUTOS AGRÍCOLAS, UVA, VINHO
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ABNT
CAMPESTRINI, Luciano Henrique et al. Alkaline conditions better extract anti-inflammatory polysaccharides from winemaking by-products. Food Research International, v. 131, p. 1-10, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.108532. Acesso em: 10 nov. 2024.
APA
Campestrini, L. H., Rasera, G. B., Camargo, A. C. de, Franchin, M., Nani, B. D., Rosalen, P. L., et al. (2020). Alkaline conditions better extract anti-inflammatory polysaccharides from winemaking by-products. Food Research International, 131, 1-10. doi:10.1016/j.foodres.2019.108532
NLM
Campestrini LH, Rasera GB, Camargo AC de, Franchin M, Nani BD, Rosalen PL, Canniatti-Brazaca SG, Biasoto ACT, Shahidi F, Alencar SM. Alkaline conditions better extract anti-inflammatory polysaccharides from winemaking by-products [Internet]. Food Research International. 2020 ; 131 1-10.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.foodres.2019.108532
Vancouver
Campestrini LH, Rasera GB, Camargo AC de, Franchin M, Nani BD, Rosalen PL, Canniatti-Brazaca SG, Biasoto ACT, Shahidi F, Alencar SM. Alkaline conditions better extract anti-inflammatory polysaccharides from winemaking by-products [Internet]. Food Research International. 2020 ; 131 1-10.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.foodres.2019.108532
Artigo de periodico
Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis (2020)
Valentin, Leonardo; Barroso, Lucia Pereira; Barbosa, Rommel Melgaço ; Paulo, Gustavo A de ; Castro, Inar Alves de
Source: Food Chemistry. Unidades: IME, FCF
Subjects: COMPOSTOS FENÓLICOS, VINHO, ESPECTROMETRIA DE MASSAS, ANÁLISE MULTIVARIADA
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ABNT
VALENTIN, Leonardo et al. Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis. Food Chemistry, v. 302, p. 1-8, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2019.125340. Acesso em: 10 nov. 2024.
APA
Valentin, L., Barroso, L. P., Barbosa, R. M., Paulo, G. A. de, & Castro, I. A. de. (2020). Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis. Food Chemistry, 302, 1-8. doi:10.1016/j.foodchem.2019.125340
NLM
Valentin L, Barroso LP, Barbosa RM, Paulo GA de, Castro IA de. Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis [Internet]. Food Chemistry. 2020 ; 302 1-8.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2019.125340
Vancouver
Valentin L, Barroso LP, Barbosa RM, Paulo GA de, Castro IA de. Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis [Internet]. Food Chemistry. 2020 ; 302 1-8.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2019.125340
Artigo de periodico
The use of oak chips during the fermentation process (2020)
Alencar, Natália Manzatti Machado; Cazarin, Cinthia Baú Betim; Corrêa, Luiz Cláudio; Maróstica Junior, Mário Roberto; Silva, Davi José; Biasoto, Aline Camarão Telles; Behrens, Jorge Herman
Source: Journal of Food Bioactives. Unidade: ESALQ
Subjects: ANTIOXIDANTES, BARRIS DE MADEIRA, CARVALHO, CAVACOS, COMPOSTOS FENÓLICOS, ENVELHECIMENTO, FERMENTAÇÃO ALCOÓLICA, VINHO
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ABNT
ALENCAR, Natália Manzatti Machado et al. The use of oak chips during the fermentation process. Journal of Food Bioactives, v. 10, p. 70–76, 2020Tradução . . Disponível em: https://doi.org/10.31665/JFB.2020.10228. Acesso em: 10 nov. 2024.
APA
Alencar, N. M. M., Cazarin, C. B. B., Corrêa, L. C., Maróstica Junior, M. R., Silva, D. J., Biasoto, A. C. T., & Behrens, J. H. (2020). The use of oak chips during the fermentation process. Journal of Food Bioactives, 10, 70–76. doi:10.31665/JFB.2020.10228
NLM
Alencar NMM, Cazarin CBB, Corrêa LC, Maróstica Junior MR, Silva DJ, Biasoto ACT, Behrens JH. The use of oak chips during the fermentation process [Internet]. Journal of Food Bioactives. 2020 ; 10 70–76.[citado 2024 nov. 10 ] Available from: https://doi.org/10.31665/JFB.2020.10228
Vancouver
Alencar NMM, Cazarin CBB, Corrêa LC, Maróstica Junior MR, Silva DJ, Biasoto ACT, Behrens JH. The use of oak chips during the fermentation process [Internet]. Journal of Food Bioactives. 2020 ; 10 70–76.[citado 2024 nov. 10 ] Available from: https://doi.org/10.31665/JFB.2020.10228
Tese (Doutorado)
Chemical characterization of South American red wines (2019)
Valentin, Leonardo Antonio; Castro, Inar Alves de (Orientador)
Unidade: FCF
Subjects: VINHO, COMPOSTOS FENÓLICOS, CLUSTERS, SUL-AMERICANOS, ANTIOXIDANTES
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ABNT
VALENTIN, Leonardo Antonio. Chemical characterization of South American red wines. 2019. Tese (Doutorado) – Universidade de São Paulo, São Paulo, 2019. Disponível em: http://www.teses.usp.br/teses/disponiveis/9/9132/tde-09122019-171707/. Acesso em: 10 nov. 2024.
APA
Valentin, L. A. (2019). Chemical characterization of South American red wines (Tese (Doutorado). Universidade de São Paulo, São Paulo. Recuperado de http://www.teses.usp.br/teses/disponiveis/9/9132/tde-09122019-171707/
NLM
Valentin LA. Chemical characterization of South American red wines [Internet]. 2019 ;[citado 2024 nov. 10 ] Available from: http://www.teses.usp.br/teses/disponiveis/9/9132/tde-09122019-171707/
Vancouver
Valentin LA. Chemical characterization of South American red wines [Internet]. 2019 ;[citado 2024 nov. 10 ] Available from: http://www.teses.usp.br/teses/disponiveis/9/9132/tde-09122019-171707/
Trabalho de evento-resumo periodico
Red wine versus grape extract for cardiovascular protection (2017)
Roschel, Gabriela Grassmann; Chassot, Livia Nedel; Castro, Inar Alves de
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences, University of São Paulo. Unidade: FCF
Subjects: ANTIOXIDANTES, VINHO, COMPOSTOS FENÓLICOS
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ABNT
ROSCHEL, Gabriela Grassmann e CHASSOT, Livia Nedel e CASTRO, Inar Alves de. Red wine versus grape extract for cardiovascular protection. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 10 nov. 2024. , 2017
APA
Roschel, G. G., Chassot, L. N., & Castro, I. A. de. (2017). Red wine versus grape extract for cardiovascular protection. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Roschel GG, Chassot LN, Castro IA de. Red wine versus grape extract for cardiovascular protection. Brazilian Journal of Pharmaceutical Sciences. 2017 ; 53 32 res. FCF059.[citado 2024 nov. 10 ]
Vancouver
Roschel GG, Chassot LN, Castro IA de. Red wine versus grape extract for cardiovascular protection. Brazilian Journal of Pharmaceutical Sciences. 2017 ; 53 32 res. FCF059.[citado 2024 nov. 10 ]
Artigo de periodico
Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine (2017)
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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ABNT
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.12471
NLM
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
Vancouver
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
Artigo de periodico
Enzyme-assisted extraction of phenolics from winemaking by-products: Antioxidant potential and inhibition of alpha-glucosidase and lipase activities (2016)
Camargo, Adriano Costa de; Regitano-D'Arce, Marisa Aparecida Bismara; Biasoto, Aline Camarão Telles; Shahidi, Fereidoon
Source: Food Chemistry. Unidade: ESALQ
Subjects: ANTIOXIDANTES, COMPOSTOS FENÓLICOS, FLAVONOIDES, INIBIDORES DE ENZIMAS, VINHO
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ABNT
CAMARGO, Adriano Costa de et al. Enzyme-assisted extraction of phenolics from winemaking by-products: Antioxidant potential and inhibition of alpha-glucosidase and lipase activities. Food Chemistry, v. 212, p. 395–402, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2016.05.047. Acesso em: 10 nov. 2024.
APA
Camargo, A. C. de, Regitano-D'Arce, M. A. B., Biasoto, A. C. T., & Shahidi, F. (2016). Enzyme-assisted extraction of phenolics from winemaking by-products: Antioxidant potential and inhibition of alpha-glucosidase and lipase activities. Food Chemistry, 212, 395–402. doi:10.1016/j.foodchem.2016.05.047
NLM
Camargo AC de, Regitano-D'Arce MAB, Biasoto ACT, Shahidi F. Enzyme-assisted extraction of phenolics from winemaking by-products: Antioxidant potential and inhibition of alpha-glucosidase and lipase activities [Internet]. Food Chemistry. 2016 ; 212 395–402.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2016.05.047
Vancouver
Camargo AC de, Regitano-D'Arce MAB, Biasoto ACT, Shahidi F. Enzyme-assisted extraction of phenolics from winemaking by-products: Antioxidant potential and inhibition of alpha-glucosidase and lipase activities [Internet]. Food Chemistry. 2016 ; 212 395–402.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2016.05.047
Trabalho de evento
Direct analysis of phenolic compounds in wine by sequential injection chromatography (2015)
Batista, Domingues Alex; Rocha, Fábio Rodrigo Piovezani
Source: Abstracts. Conference titles: Flow Analysis Conference. Unidade: CENA
Subjects: COMPOSTOS FENÓLICOS, VINHO, CROMATOGRAFIA
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ABNT
BATISTA, Domingues Alex e ROCHA, Fábio Rodrigo Piovezani. Direct analysis of phenolic compounds in wine by sequential injection chromatography. 2015, Anais.. Hradec Králové: Centro de Energia Nuclear na Agricultura, Universidade de São Paulo, 2015. . Acesso em: 10 nov. 2024.
APA
Batista, D. A., & Rocha, F. R. P. (2015). Direct analysis of phenolic compounds in wine by sequential injection chromatography. In Abstracts. Hradec Králové: Centro de Energia Nuclear na Agricultura, Universidade de São Paulo.
NLM
Batista DA, Rocha FRP. Direct analysis of phenolic compounds in wine by sequential injection chromatography. Abstracts. 2015 ;[citado 2024 nov. 10 ]
Vancouver
Batista DA, Rocha FRP. Direct analysis of phenolic compounds in wine by sequential injection chromatography. Abstracts. 2015 ;[citado 2024 nov. 10 ]
Artigo de periodico
Winery by-products: Extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species (2015)
Melo, Priscilla Siqueira ; Massarioli, Adna Prado ; Denny, C; Santos, L. F. dos; Franchin, M; Pereira, G. E; Vieira, Thais Maria Ferreira de Souza ; Rosalen, P.L; Alencar, Severino Matias de
Source: Food Chemistry. Unidade: ESALQ
Subjects: ANTIOXIDANTES, CITOTOXINAS, COMPOSTOS FENÓLICOS, ESPÉCIES REATIVAS DE OXIGÊNIO, SUPERFÍCIES DE RESPOSTA, UVA, VINHO
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ABNT
MELO, Priscilla Siqueira et al. Winery by-products: Extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species. Food Chemistry, v. 181, p. 160-169, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2015.02.087. Acesso em: 10 nov. 2024.
APA
Melo, P. S., Massarioli, A. P., Denny, C., Santos, L. F. dos, Franchin, M., Pereira, G. E., et al. (2015). Winery by-products: Extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species. Food Chemistry, 181, 160-169. doi:10.1016/j.foodchem.2015.02.087
NLM
Melo PS, Massarioli AP, Denny C, Santos LF dos, Franchin M, Pereira GE, Vieira TMF de S, Rosalen PL, Alencar SM de. Winery by-products: Extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species [Internet]. Food Chemistry. 2015 ; 181 160-169.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2015.02.087
Vancouver
Melo PS, Massarioli AP, Denny C, Santos LF dos, Franchin M, Pereira GE, Vieira TMF de S, Rosalen PL, Alencar SM de. Winery by-products: Extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species [Internet]. Food Chemistry. 2015 ; 181 160-169.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2015.02.087
Artigo de periodico
Prediction of the functionality of young South American red wines based on chemical parameters (2014)
Llobodanin, Laura Garcia; Barroso, Lucia Pereira; Castro, Inar Alves de
Source: Australian Journal of Grape and Wine Research. Unidades: IME, FCF
Subjects: ANTIOXIDANTES, COMPOSTOS FENÓLICOS, VINHO, ANÁLISE MULTIVARIADA
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ABNT
LLOBODANIN, Laura Garcia e BARROSO, Lucia Pereira e CASTRO, Inar Alves de. Prediction of the functionality of young South American red wines based on chemical parameters. Australian Journal of Grape and Wine Research, v. 20, n. 1, p. 15-24, 2014Tradução . . Disponível em: https://doi.org/10.1111/ajgw.12057. Acesso em: 10 nov. 2024.
APA
Llobodanin, L. G., Barroso, L. P., & Castro, I. A. de. (2014). Prediction of the functionality of young South American red wines based on chemical parameters. Australian Journal of Grape and Wine Research, 20( 1), 15-24. doi:10.1111/ajgw.12057
NLM
Llobodanin LG, Barroso LP, Castro IA de. Prediction of the functionality of young South American red wines based on chemical parameters [Internet]. Australian Journal of Grape and Wine Research. 2014 ; 20( 1): 15-24.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1111/ajgw.12057
Vancouver
Llobodanin LG, Barroso LP, Castro IA de. Prediction of the functionality of young South American red wines based on chemical parameters [Internet]. Australian Journal of Grape and Wine Research. 2014 ; 20( 1): 15-24.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1111/ajgw.12057
Artigo de periodico
Fast determination of phenolic compounds in Brazilian wines from Vale do São Francisco region by CE (2013)
Dias, Fábio de Souza; Klassen, Aline; Tavares, Marina Franco Maggi ; David, Jorge Mauricio
Source: Chromatographia. Unidade: IQ
Subjects: COMPOSTOS FENÓLICOS, VINHO, VALE DO SÃO FRANCISCO
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ABNT
DIAS, Fábio de Souza et al. Fast determination of phenolic compounds in Brazilian wines from Vale do São Francisco region by CE. Chromatographia, v. 76, n. 9-10, p. 559-563, 2013Tradução . . Disponível em: https://doi.org/10.1007/s10337-013-2399-5. Acesso em: 10 nov. 2024.
APA
Dias, F. de S., Klassen, A., Tavares, M. F. M., & David, J. M. (2013). Fast determination of phenolic compounds in Brazilian wines from Vale do São Francisco region by CE. Chromatographia, 76( 9-10), 559-563. doi:10.1007/s10337-013-2399-5
NLM
Dias F de S, Klassen A, Tavares MFM, David JM. Fast determination of phenolic compounds in Brazilian wines from Vale do São Francisco region by CE [Internet]. Chromatographia. 2013 ; 76( 9-10): 559-563.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1007/s10337-013-2399-5
Vancouver
Dias F de S, Klassen A, Tavares MFM, David JM. Fast determination of phenolic compounds in Brazilian wines from Vale do São Francisco region by CE [Internet]. Chromatographia. 2013 ; 76( 9-10): 559-563.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1007/s10337-013-2399-5
Dissertação (Mestrado)
Emprego da maceração a frio na extração e estabilização de compostos fenólicos em vinhos de Syrah cultivada em ciclo de outubro-inverno (2012)
Dal'Osto, Marite Carlin; Mota, Renata Vieira da (Orientador)
Unidade: ESALQ
Subjects: COMPOSTOS AROMÁTICOS, COMPOSTOS FENÓLICOS, VINHO
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ABNT
DAL'OSTO, Marite Carlin. Emprego da maceração a frio na extração e estabilização de compostos fenólicos em vinhos de Syrah cultivada em ciclo de outubro-inverno. 2012. Dissertação (Mestrado) – Universidade de São Paulo, Piracicaba, 2012. Disponível em: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-23042012-160258/. Acesso em: 10 nov. 2024.
APA
Dal'Osto, M. C. (2012). Emprego da maceração a frio na extração e estabilização de compostos fenólicos em vinhos de Syrah cultivada em ciclo de outubro-inverno (Dissertação (Mestrado). Universidade de São Paulo, Piracicaba. Recuperado de http://www.teses.usp.br/teses/disponiveis/11/11141/tde-23042012-160258/
NLM
Dal'Osto MC. Emprego da maceração a frio na extração e estabilização de compostos fenólicos em vinhos de Syrah cultivada em ciclo de outubro-inverno [Internet]. 2012 ;[citado 2024 nov. 10 ] Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-23042012-160258/
Vancouver
Dal'Osto MC. Emprego da maceração a frio na extração e estabilização de compostos fenólicos em vinhos de Syrah cultivada em ciclo de outubro-inverno [Internet]. 2012 ;[citado 2024 nov. 10 ] Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-23042012-160258/
Artigo de periodico
Wine grape quality of grapevines grown in the cerrado ecoregion of Brasil (2011)
Mota, Renata Vieira da; Favero, Ana Carolina; Silva, Camila Pinheiro Carvalho; Purgatto, Eduardo ; Shiga, Tania Misuzu ; Regina, Murillo de Albuquerque
Source: Journal International des Sciences de la Vigne et du Vin. Unidade: FCF
Subjects: COMPOSTOS FENÓLICOS, MATURAÇÃO VEGETAL, VINHO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MOTA, Renata Vieira da et al. Wine grape quality of grapevines grown in the cerrado ecoregion of Brasil. Journal International des Sciences de la Vigne et du Vin, v. 45, n. 2, p. 101-109, 2011Tradução . . Disponível em: https://doi.org/10.20870/oeno-one.2011.45.2.1486. Acesso em: 10 nov. 2024.
APA
Mota, R. V. da, Favero, A. C., Silva, C. P. C., Purgatto, E., Shiga, T. M., & Regina, M. de A. (2011). Wine grape quality of grapevines grown in the cerrado ecoregion of Brasil. Journal International des Sciences de la Vigne et du Vin, 45( 2), 101-109. doi:10.20870/oeno-one.2011.45.2.1486
NLM
Mota RV da, Favero AC, Silva CPC, Purgatto E, Shiga TM, Regina M de A. Wine grape quality of grapevines grown in the cerrado ecoregion of Brasil [Internet]. Journal International des Sciences de la Vigne et du Vin. 2011 ; 45( 2): 101-109.[citado 2024 nov. 10 ] Available from: https://doi.org/10.20870/oeno-one.2011.45.2.1486
Vancouver
Mota RV da, Favero AC, Silva CPC, Purgatto E, Shiga TM, Regina M de A. Wine grape quality of grapevines grown in the cerrado ecoregion of Brasil [Internet]. Journal International des Sciences de la Vigne et du Vin. 2011 ; 45( 2): 101-109.[citado 2024 nov. 10 ] Available from: https://doi.org/10.20870/oeno-one.2011.45.2.1486

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