00993naa a2200301 a 450000100080000000500110000800800410001910000160006024501270007626000090020350001320021265000170034465000160036165000160037765000130039365000200040665000160042665000190044265300230046165300190048465300160050370000210051970000200054070000290056070000250058970000230061477300540063720072152016-02-25       2014    bl uuuu     u00u1 u    #d1 aSANTANA, I.  aInfluence of the temperature of reverse osmosis process on the anthocyanin composition of grape juice (Vitis labrusca L.).  c2014  aEdition of Proceedings of the III International Symposium on Human Health Effects of Fruits and Vegetables, Avignon, Oct. 2009.  aanthocyanins  adelphinidin  agrape juice  apigments  areverse osmosis  aAntocianina  aVitis Labrusca  aMembrane processes  aOsmose reversa  aSuco de uva1 aCABRAL, L. M. C.1 aMATTA, V. M. da1 aSANTIAGO, M. C. P. de A.1 aGOUVÊA, A. C. M. S.1 aGODOY, R. L. de O.  tActa Horticulturaegv. 1040, p. 89-96, Jun. 2014.