Cognac: a technological chemical and sensory overview (2021)
- Authors:
- USP affiliated authors: ALCARDE, ANDRE RICARDO - ESALQ ; BORTOLETTO, ALINE MARQUES - ESALQ
- Unidade: ESALQ
- Subjects: BEBIDAS ALCOÓLICAS; BEBIDAS DESTILADAS
- Language: Inglês
- Imprenta:
- Publisher: Nova Science Publishers
- Publisher place: New York
- Date published: 2021
- Source:
- Título do periódico: Fermented and distilled alcoholic beverages: a technological, chemical and sensory overview. Distilled beverages
- Volume/Número/Paginação/Ano: 194 p
-
ABNT
ALCARDE, André Ricardo e BORTOLETTO, Aline Marques. Cognac: a technological chemical and sensory overview. Fermented and distilled alcoholic beverages: a technological, chemical and sensory overview. Distilled beverages. Tradução . New York: Nova Science Publishers, 2021. . . Acesso em: 27 set. 2024. -
APA
Alcarde, A. R., & Bortoletto, A. M. (2021). Cognac: a technological chemical and sensory overview. In Fermented and distilled alcoholic beverages: a technological, chemical and sensory overview. Distilled beverages. New York: Nova Science Publishers. -
NLM
Alcarde AR, Bortoletto AM. Cognac: a technological chemical and sensory overview. In: Fermented and distilled alcoholic beverages: a technological, chemical and sensory overview. Distilled beverages. New York: Nova Science Publishers; 2021. [citado 2024 set. 27 ] -
Vancouver
Alcarde AR, Bortoletto AM. Cognac: a technological chemical and sensory overview. In: Fermented and distilled alcoholic beverages: a technological, chemical and sensory overview. Distilled beverages. New York: Nova Science Publishers; 2021. [citado 2024 set. 27 ] - Produção de cachaça
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- Production and characterization of a new mango distilled beverage
- Cachaça production from sugarcane infested by Diatrea saccharalis
- Aromatic profiling of flavor active compounds in sugarcane spirits aged in tropical wooden barrels
- Chemical and microbiological quality of sugar cane juice influences the concentration of ethyl carbamate and volatile congeners in cachaça
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