Please use this identifier to cite or link to this item:
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1023598
Title: | Phenolic Compounds, Organic Acids and Antioxidant Activity of Grape Juices Produced in Industrial Scale by Different Processes of Maceration. |
Authors: | LIMA, M. dos S. DUTRA, M. da C. P. TOALDO, I. M. CORREA, L. C. PEREIRA, G. E. OLIVEIRA, D. de BORDIGNON-LUIZ, M. T. NINOW, J. L. |
Affiliation: | LUIZ CLAUDIO CORREA, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV. |
Date Issued: | 2015 |
Citation: | Food Chemistry, v. 188, p. 384-392, Dec. 2015. |
Thesagro: | Vitis Labrusca |
NAL Thesaurus: | Grape juice bioactive compounds |
Keywords: | Pectinases Suco de uva |
Type of Material: | Artigo de periódico |
Access: | openAccess |
Appears in Collections: | Artigo em periódico indexado (CNPUV) |
Files in This Item:
File | Description | Size | Format | |
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limafoodchemistryv188p384392dec2015.pdf | 878,61 kB | Adobe PDF | View/Open |