View in EDS HTML Full Text PDF Full Text

Chemical and Biochemical Properties of Verjuice Obtained from Vitis labrusca Grapes by Using Different Extraction Methods.

Saved in:
Bibliographic Details
Title: Chemical and Biochemical Properties of Verjuice Obtained from Vitis labrusca Grapes by Using Different Extraction Methods.
Authors: Soares, Letícia da Silva1, Sant'Anna, Voltaire1,2, voltaire-santanna@uergs.edu.br, Leães, Fernanda Leal1,3, Weber, Fernanda Hart1,4, Furlan, Júnior Mendes2,5, Clerici, Naiara Jacinta1,3, Brandelli, Adriano2,3, Crepalde, Ludmylla Tamara3,4, Dupas de Matos, Amanda4,5
Source: Applied Sciences (2076-3417); Nov2025, Vol. 15 Issue 21, p11531, 17p
Database: Applied Science & Technology Source
Full text is not displayed to guests.
Description
ISSN:20763417
DOI:10.3390/app152111531