Chemical and microbiological quality of sugar cane juice influences the concentration of ethyl carbamate and volatile congeners in cachaça (2015)
- Authors:
- USP affiliated authors: ALCARDE, ANDRE RICARDO - ESALQ ; SILVELLO, GIOVANNI CASAGRANDE - ESALQ ; BORTOLETTO, ALINE MARQUES - ESALQ
- Unidade: ESALQ
- DOI: 10.1002/jib.213
- Subjects: CACHAÇA; CALDO DE CANA; COMPOSTOS VOLÁTEIS; CONTAMINAÇÃO DE ALIMENTOS; MICROBIOLOGIA DE ALIMENTOS; UREIA
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of the Institute of Brewing
- ISSN: 0046-9750
- Volume/Número/Paginação/Ano: v. 121, p. 251-256, 2015
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: bronze
-
ABNT
BORTOLETTO, Aline Marques e SILVELLO, Giovanni Casagrande e ALCARDE, André Ricardo. Chemical and microbiological quality of sugar cane juice influences the concentration of ethyl carbamate and volatile congeners in cachaça. Journal of the Institute of Brewing, v. 121, p. 251-256, 2015Tradução . . Disponível em: https://doi.org/10.1002/jib.213. Acesso em: 31 dez. 2025. -
APA
Bortoletto, A. M., Silvello, G. C., & Alcarde, A. R. (2015). Chemical and microbiological quality of sugar cane juice influences the concentration of ethyl carbamate and volatile congeners in cachaça. Journal of the Institute of Brewing, 121, 251-256. doi:10.1002/jib.213 -
NLM
Bortoletto AM, Silvello GC, Alcarde AR. Chemical and microbiological quality of sugar cane juice influences the concentration of ethyl carbamate and volatile congeners in cachaça [Internet]. Journal of the Institute of Brewing. 2015 ; 121 251-256.[citado 2025 dez. 31 ] Available from: https://doi.org/10.1002/jib.213 -
Vancouver
Bortoletto AM, Silvello GC, Alcarde AR. Chemical and microbiological quality of sugar cane juice influences the concentration of ethyl carbamate and volatile congeners in cachaça [Internet]. Journal of the Institute of Brewing. 2015 ; 121 251-256.[citado 2025 dez. 31 ] Available from: https://doi.org/10.1002/jib.213 - Aromatic profiling of flavor active compounds in sugarcane spirits aged in tropical wooden barrels
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- Composição química de aguardente de cana obtida por diferentes métodos de destilação
- Maturation related phenolic compounds in cachaça aged in new oak barrels
- New approach for barrel-aged distillates classification based on maturation level and machine learning: a study of cachaça
- Produção de cachaça
- Envelhecimento de destilados
- Lignin-derived phenolic compounds in cachaça aged in new barrels made from two oak species
- Novel distilled spirits obtained fromcombinations of fermented sugarcane juice andmalted barley wort
- Cognac: a technological chemical and sensory overview
Informações sobre o DOI: 10.1002/jib.213 (Fonte: oaDOI API)
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