Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1094124
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dc.contributor.authorCOELHO, E. M.
dc.contributor.authorPADILHA, C. V. da S.
dc.contributor.authorMISKINIS, G. A.
dc.contributor.authorSÁ, A. G. B. de
dc.contributor.authorPEREIRA, G. E.
dc.contributor.authorAZEVEDO, L. C. de
dc.contributor.authorLIMA, M. dos S.
dc.date.accessioned2018-08-15T00:34:09Z-
dc.date.available2018-08-15T00:34:09Z-
dc.date.created2018-08-14
dc.date.issued2018
dc.identifier.citationJournal of Food Composition and Analysis, v. 66, p. 160-167, 2018.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1094124-
dc.descriptionOrganic acids and sugars are related to the chemical balance of wines and grape juices, besides exerting a strong influence on the taste balance and sensorial acceptance by consumers.
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectVitis labrusca L
dc.subjectBeverage analysis
dc.subjectOrganic Acids
dc.subjectSparkling wine
dc.subjectWine
dc.titleSimultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil.
dc.typeArtigo de periódico
dc.date.updated2018-08-15T00:34:09Zpt_BR
dc.subject.thesagroUva
dc.subject.thesagroSuco de Fruta
dc.subject.nalthesaurusFood analysis
dc.subject.nalthesaurusFood composition
dc.subject.nalthesaurusGrape juice
dc.subject.nalthesaurusSugars
riaa.ainfo.id1094124
riaa.ainfo.lastupdate2018-08-14
dc.identifier.doi10.1016/j.jfca.2017.12.017
dc.contributor.institutionEmanuela Monteiro Coelho, Instituto Federal do Sert ã o Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim S ã o Paulo, CEP 56314-520, Petrolina, PE, Brazil; Carla Valéria da Silva Padilha, Instituto Federal do Sert ã o Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim S ã o Paulo, CEP 56314-520, Petrolina, PE, Brazil; Gabriela Aquino Miskinis, Instituto Federal do Sert ã o Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim S ã o Paulo, CEP 56314-520, Petrolina, PE, Brazil; Antônio Gomes Barroso de Sá, Instituto Federal do Sert ã o Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim S ã o Paulo, CEP 56314-520, Petrolina, PE, Brazil; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA; Luciana Cavalcanti de Azevêdo, Instituto Federal do Sert ã o Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim S ã o Paulo, CEP 56314-520, Petrolina, PE, Brazil; Marcos dos Santos Lima, Instituto Federal do Sert ã o Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim S ã o Paulo, CEP 56314-520, Petrolina, PE, Brazil.
Appears in Collections:Artigo em periódico indexado (CPATSA)

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