Rosa Machado, A. M., Galdeano, M. C., Freitas de Sá, D. d. G. C., Fraga de Souza, E., Alcantara, M. d., Cordeiro de Freitas, S., & Tonon, R. V. (2025). Red wine processing-derived Brazilian Alicante bouschet grape skin as a promising ingredient for cereal bars production. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 31(2), 115. https://doi.org/10.1177/10820132231186442
Style de citation ChicagoRosa Machado, Allien Monique, Melicia Cintia Galdeano, Daniela de Grandi Castro Freitas de Sá, Erika Fraga de Souza, Marcela de Alcantara, Sidinea Cordeiro de Freitas, et Renata Valeriano Tonon. "Red Wine Processing-derived Brazilian Alicante Bouschet Grape Skin as a Promising Ingredient for Cereal Bars Production." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 31, no. 2 (2025): 115. https://dx.doi.org/10.1177/10820132231186442.
Style de citation MLARosa Machado, Allien Monique, et al. "Red Wine Processing-derived Brazilian Alicante Bouschet Grape Skin as a Promising Ingredient for Cereal Bars Production." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 31, no. 2, 2025, p. 115.