Evolution of anthocyanin content during grape ripening and characterization of the phenolic profile of the resulting wine by comprehensive two-dimensional liquid chromatography

MLA

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Brasil), et al. Evolution of Anthocyanin Content during Grape Ripening and Characterization of the Phenolic Profile of the Resulting Wine by Comprehensive Two-Dimensional Liquid Chromatography. 2023. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsoai&AN=edsoai.on1431957457&authtype=sso&custid=ns315887.

APA

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Brasil), University of Silesia in Katowice, Ministerio de Ciencia, I. y U. (España), Agencia Estatal de Investigación (España), European Commission, Oliveira Lago, L., Swit, P., Moura da Silva, M., Telles Biasoto Marques, A., Welke, J., Montero, L., & Herrero, M. (2023). Evolution of anthocyanin content during grape ripening and characterization of the phenolic profile of the resulting wine by comprehensive two-dimensional liquid chromatography.

Chicago

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Brasil), University of Silesia in Katowice, Innovación y Universidades (España) Ministerio de Ciencia, Agencia Estatal de Investigación (España), European Commission, Laura Oliveira Lago, Pawel Swit, et al. 2023. “Evolution of Anthocyanin Content during Grape Ripening and Characterization of the Phenolic Profile of the Resulting Wine by Comprehensive Two-Dimensional Liquid Chromatography.” http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsoai&AN=edsoai.on1431957457&authtype=sso&custid=ns315887.