Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
FACEPE
Reference67 articles.
1. Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine;Alencar;Journal of Food Biochemistry,2018
2. A Demanda por Vinho no Brasil : elasticidades no consumo das famílias e;Almeida;Revista de Economia e Sociologia Rural,2015
3. Wine an introduction (2nd.);Amerine,1984
4. Les pratiques de consommation du vin : rôle des représentations et des situations de consommation;Amine,2007
5. Comparison of consumer-based methodologies for sensory characterization: Case study with four sample sets of powdered drinks;Antúnez;Food Quality and Preference,2017
Cited by
47 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献