Phenolic Compounds, Organic Acids and Antioxidant Activity of Grape Juices Produced in Industrial Scale by Different Processes of Maceration.

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dc.contributorLUIZ CLAUDIO CORREA, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV.
dc.creatorLIMA, M. dos S.
dc.creatorDUTRA, M. da C. P.
dc.creatorTOALDO, I. M.
dc.creatorCORREA, L. C.
dc.creatorPEREIRA, G. E.
dc.creatorOLIVEIRA, D. de
dc.creatorBORDIGNON-LUIZ, M. T.
dc.creatorNINOW, J. L.
dc.date2015-09-10T11:11:11Z
dc.date2015-09-10T11:11:11Z
dc.date2015-09-10
dc.date2015
dc.date2016-03-17T11:11:11Z
dc.date.accessioned2026-07-07T11:22:45Z
dc.identifierFood Chemistry, v. 188, p. 384-392, Dec. 2015.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1023598
dc.identifier.urihttp://hdl.handle.net/123456789/505559
dc.languagepor
dc.rightsopenAccess
dc.subjectPectinases
dc.subjectSuco de uva
dc.subjectVitis Labrusca
dc.subjectGrape juice
dc.subjectbioactive compounds
dc.titlePhenolic Compounds, Organic Acids and Antioxidant Activity of Grape Juices Produced in Industrial Scale by Different Processes of Maceration.
dc.typeArtigo de periódico

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