1H NMR and UPLC-HRMS-based metabolomic approach for evaluation of the grape maturity and maceration time of Touriga Nacional wines and their correlation with the chemical stability.

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dc.contributorELENILSON G. ALVES FILHO, Universidade Federal do Ceará; LORENA MARA ALEXANDRE E SILVA, CNPAT; THAMIRES O. LIMA, Universidade Federal do Ceará; PAULO RICELI VASCONCELOS RIBEIRO, CNPAT; CRISTINE S. VIDAL, Universidade Federal do Ceará; ERIKA S.S. CARVALHO, Universidade Federal da Bahia; JANICE I. DRUZIAN, Universidade Federal da Bahia; ALINE TELLES BIASOTO MARQUES, CPATSA; KIRLEY MARQUES CANUTO, CNPAT.
dc.creatorALVES FILHO, E. G.
dc.creatorSILVA, L. M. A. e
dc.creatorLIMA, T. O.
dc.creatorRIBEIRO, P. R. V.
dc.creatorVIDAL, C. S.
dc.creatorCARVALHO, E. S. S.
dc.creatorDRUZIAN, J. I.
dc.creatorBIASOTO, A. C. T.
dc.creatorCANUTO, K. M.
dc.date2022-03-21T18:00:27Z
dc.date2022-03-21T18:00:27Z
dc.date2022-03-21
dc.date2022
dc.date.accessioned2026-06-30T23:05:20Z
dc.identifierFood Chemistry, v. 382, 132359, 2022.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1141102
dc.identifierhttps://doi.org/10.1016/j.foodchem.2022.132359
dc.identifier.urihttp://hdl.handle.net/123456789/373854
dc.languageeng
dc.rightsopenAccess
dc.subjectHarvest season
dc.subjectChemical stability
dc.subjectPLS-DA
dc.subjectMetabolômica
dc.subjectTemporada de colheita
dc.subjectEstabilidade química
dc.subjectQuimiometria
dc.subjectComposto Fenólico
dc.subjectPhenolic compounds
dc.subjectMetabolomics
dc.subjectChemometrics
dc.title1H NMR and UPLC-HRMS-based metabolomic approach for evaluation of the grape maturity and maceration time of Touriga Nacional wines and their correlation with the chemical stability.
dc.typeArtigo de periódico

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