Profiles of polycyclic aromatic hydrocarbons in brazilian sugar cane spirits: discrimination between cachaças produced from nonburned and burned sugar cane crops (2007)
- Authors:
- Autor USP: FRANCO, DOUGLAS WAGNER - IQSC
- Unidade: IQSC
- Subjects: CANA-DE-AÇÚCAR; AGUARDENTE
- Language: Inglês
- Imprenta:
- Publisher place: Washington
- Date published: 2007
- Source:
- Título: Journal of Agricultural and Food Chemistry
- ISSN: 1520-5118
- Volume/Número/Paginação/Ano: v. 55, n. 8, p. 3141-3147, 2007
-
ABNT
GALINARO, Carlos Alexandre e CARDOSO, Daniel Rodrigues e FRANCO, Douglas Wagner. Profiles of polycyclic aromatic hydrocarbons in brazilian sugar cane spirits: discrimination between cachaças produced from nonburned and burned sugar cane crops. Journal of Agricultural and Food Chemistry, v. 55, n. 8, p. 3141-3147, 2007Tradução . . Disponível em: http://pubs3.acs.org/acs/journals/toc.page?incoden=jafcau&indecade=0&involume=55&inissue=8. Acesso em: 12 jan. 2026. -
APA
Galinaro, C. A., Cardoso, D. R., & Franco, D. W. (2007). Profiles of polycyclic aromatic hydrocarbons in brazilian sugar cane spirits: discrimination between cachaças produced from nonburned and burned sugar cane crops. Journal of Agricultural and Food Chemistry, 55( 8), 3141-3147. Recuperado de http://pubs3.acs.org/acs/journals/toc.page?incoden=jafcau&indecade=0&involume=55&inissue=8 -
NLM
Galinaro CA, Cardoso DR, Franco DW. Profiles of polycyclic aromatic hydrocarbons in brazilian sugar cane spirits: discrimination between cachaças produced from nonburned and burned sugar cane crops [Internet]. Journal of Agricultural and Food Chemistry. 2007 ; 55( 8): 3141-3147.[citado 2026 jan. 12 ] Available from: http://pubs3.acs.org/acs/journals/toc.page?incoden=jafcau&indecade=0&involume=55&inissue=8 -
Vancouver
Galinaro CA, Cardoso DR, Franco DW. Profiles of polycyclic aromatic hydrocarbons in brazilian sugar cane spirits: discrimination between cachaças produced from nonburned and burned sugar cane crops [Internet]. Journal of Agricultural and Food Chemistry. 2007 ; 55( 8): 3141-3147.[citado 2026 jan. 12 ] Available from: http://pubs3.acs.org/acs/journals/toc.page?incoden=jafcau&indecade=0&involume=55&inissue=8 - Efeito do uso de leveduras naturais e selecionadas no processo fermentativo, na composição química das aguardentes
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