APA

Silva G. G., Dutra M. d. C. P., de Oliveira J. B., Rybka A. C. P., Pereira G. E. & Dos Santos Lima M. (20200622). Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices. : Journal of food biochemistry.

Chicago

Silva Gildeilza Gomes, Dutra Maria da Conceição Prudêncio, de Oliveira Juliane Barreto, Rybka Ana Cecília Poloni, Pereira Giuliano Elias and Dos Santos Lima Marcos. 20200622. Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices. : Journal of food biochemistry.

Harvard

Silva G. G., Dutra M. d. C. P., de Oliveira J. B., Rybka A. C. P., Pereira G. E. and Dos Santos Lima M. (20200622). Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices. : Journal of food biochemistry.

MLA

Silva Gildeilza Gomes, Dutra Maria da Conceição Prudêncio, de Oliveira Juliane Barreto, Rybka Ana Cecília Poloni, Pereira Giuliano Elias and Dos Santos Lima Marcos. Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices. : Journal of food biochemistry. 20200622.