PUBLICACIÓN

Potential Typicality Marker of Volatile Composition of Commercial Sparkling Wines from the Caatinga Biome

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

de Macedo MORAIS S.; de Sousa GALVAO M.; de Carvalho L.M.; Olegario L.S.; Pereira G.E.; de Andrade LIMA L.L.; da Silva F.L.H.; Madruga M.S.

2022 Food Analytical Methods

Analytical Chemistry (Q2), Applied Microbiology and Biotechnology (Q2), Food Science (Q2), Safety Research (Q2), Safety, Risk, Reliability and Quality (Q2)

JCR: 2.9

SJR: 0.546

CITAS

2

DOI

10.1007/s12161-022-02374-4

EID

2-s2.0-85135620694

ISSN

1936-9751

EISSN

1936-976X

BIBTEX

@article{de_Mac_do_MORAIS_2022, doi = {10.1007/s12161-022-02374-4}, url = {https://doi.org/10.1007%2Fs12161-022-02374-4}, year = 2022, month = {aug}, publisher = {Springer Science and Business Media {LLC}}, volume = {15}, number = {12}, pages = {3346--3364}, author = {Samara de Mac{\^{e}}do MORAIS and M{\'{e}}rcia de Sousa GALV{\~{A}}O and Leila Moreira de CARVALHO and Lary Souza OLEGARIO and Giuliano Elias PEREIRA and Luciana Leite de Andrade LIMA and Fl{\'{a}}vio Luiz Honorato da SILVA and Marta Suely MADRUGA}, title = {Potential Typicality Marker of Volatile Composition of Commercial Sparkling Wines from the Caatinga Biome}, journal = {Food Analytical Methods}}

AUTORES DE LA UEX

Lary Souza Olegario

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