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.
Language: pt_BR
Type of Material: Artigo de periódico
Access: openAccess
Appears in Collections:Artigo em periódico indexado (CNPUV)

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