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Alencar, N.M.M., Cazarin, C.B.B., CorrĂȘa, L.C., Junior, M.R.M., Silva, D.J., Biasoto, A.C.T. and Behrens, J.H. 2020. The use of oak chips during the fermentation process: effects on phenolic compounds profile and antioxidant activity in Syrah young wines. Journal of Food Bioactives. 10, (Jun. 2020). DOI:https://doi.org/10.31665/JFB.2020.10228.