Alencar, Natália Manzatti Machado, Cinthia Baú Betim Cazarin, Luiz Cláudio Corrêa, Mário Roberto Maróstica Junior, Davi José Silva, Aline Camarão Telles Biasoto, and Jorge Herman Behrens. 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 (June). https://doi.org/10.31665/JFB.2020.10228.