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

Autor: ALVES FILHO, E. G., SILVA, L. M. A. e, LIMA, T. O., RIBEIRO, P. R. V., VIDAL, C. S., CARVALHO, E. S. S., DRUZIAN, J. I., BIASOTO, A. C. T., CANUTO, K. M.

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

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Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b50709cf6bd7fe406b3eebea1f8b7c28
https://doi.org/10.1016/j.foodchem.2022.132359

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