da Silva, M. J. R., da Silva Padilha, C. V., dos Santos Lima, M., Pereira, G. E., Filho, W. G. V., Moura, M. F., & Tecchio, M. A. (2019). Grape juices produced from new hybrid varieties grown on Brazilian rootstocks – Bioactive compounds, organic acids and antioxidant capacity. Food chemistry, 289, 714-722. https://doi.org/10.1016/j.foodchem.2019.03.060
Chicago-Zitierstil (17. Ausg.)da Silva, Marlon Jocimar Rodrigues, Carla Valéria da Silva Padilha, Marcos dos Santos Lima, Giuliano Elias Pereira, Waldemar Gastoni Venturini Filho, Mara Fernandes Moura, und Marco Antonio Tecchio. "Grape Juices Produced from New Hybrid Varieties Grown on Brazilian Rootstocks – Bioactive Compounds, Organic Acids and Antioxidant Capacity." Food Chemistry 289 (2019): 714-722. https://doi.org/10.1016/j.foodchem.2019.03.060.
MLA-Zitierstil (9. Ausg.)da Silva, Marlon Jocimar Rodrigues, et al. "Grape Juices Produced from New Hybrid Varieties Grown on Brazilian Rootstocks – Bioactive Compounds, Organic Acids and Antioxidant Capacity." Food Chemistry, vol. 289, 2019, pp. 714-722, https://doi.org/10.1016/j.foodchem.2019.03.060.