Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine

Author:

Alencar Natália Manzatti Machado1ORCID,Cazarin Cinthia Baú Betim1,Corrêa Luiz Cláudio2,Maróstica Junior Mário Roberto1,Biasoto Aline Camarão Telles2,Behrens Jorge Herman1

Affiliation:

1. Department of Food and Nutrition; University of Campinas; Campinas São Paulo Brazil

2. Brazilian Agricultural Research Corporation, Embrapa Tropical Semi-arid; Petrolina Pernambuco Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Empresa Brasileira de Pesquisa Agropecuária

Fundação de Amparo à Ciência e Tecnologia do Estado de Pernambuco

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

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