Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1023598
Research center of Embrapa/Collection: Embrapa Uva e Vinho - Artigo em periódico indexado (ALICE)
Date Issued: 2015
Type of Material: Artigo em periódico indexado (ALICE)
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.
Additional Information: LUIZ CLAUDIO CORREA, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV.
Title: Phenolic Compounds, Organic Acids and Antioxidant Activity of Grape Juices Produced in Industrial Scale by Different Processes of Maceration.
Publisher: Food Chemistry, v. 188, p. 384-392, Dec. 2015.
Language: pt_BR
Keywords: Pectinases
Suco de uva.
Thesagro: Vitis Labrusca.
NAL Thesaurus: Grape juice
bioactive compounds.
Data Created: 2015-09-10
Appears in Collections:Artigo em periódico indexado (CNPUV)

Files in This Item:
File Description SizeFormat 
limafoodchemistryv188p384392dec2015.pdf878,61 kBAdobe PDFThumbnail
View/Open

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace