IV ENAG
INFLUÊNCIA DO TEMPO DE MACERAÇÃO NA COMPOSIÇÃO FÍSICO-QUÍMICA, FENÓLICA E COLORAÇÃO DO VINHO TINTO TOURIGA NACIONAL PRODUZIDO NO SUBMÉDIO DO VALE DO SÃO FRANCISCO
IV ENAG
INFLUÊNCIA DO ESTÁDIO DA MATURAÇÃO DA UVA NO TEOR DE COMPOSTOS FENÓLICOS E CAPACIDADE ANTIOXIDANTE DO VINHO TINTO TOURIGA NACIONAL DO VALE DO SÃO FRANCISCO
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