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Artigo de periodico
How native yeasts may influence the chemical profile of the Brazilian spirit, cachaça? (2017)
Portugal, Cauré B; Silva, Arthur Paron de; Bortoletto, Aline M; Alcarde, André Ricardo
Source: Food Research International. Unidade: ESALQ
Subjects: CACHAÇA, LEVEDURAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PORTUGAL, Cauré B et al. How native yeasts may influence the chemical profile of the Brazilian spirit, cachaça?. Food Research International, v. 91, p. 18-25, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2016.11.022. Acesso em: 02 out. 2024.
APA
Portugal, C. B., Silva, A. P. de, Bortoletto, A. M., & Alcarde, A. R. (2017). How native yeasts may influence the chemical profile of the Brazilian spirit, cachaça? Food Research International, 91, 18-25. doi:10.1016/j.foodres.2016.11.022
NLM
Portugal CB, Silva AP de, Bortoletto AM, Alcarde AR. How native yeasts may influence the chemical profile of the Brazilian spirit, cachaça? [Internet]. Food Research International. 2017 ; 91 18-25.[citado 2024 out. 02 ] Available from: https://doi.org/10.1016/j.foodres.2016.11.022
Vancouver
Portugal CB, Silva AP de, Bortoletto AM, Alcarde AR. How native yeasts may influence the chemical profile of the Brazilian spirit, cachaça? [Internet]. Food Research International. 2017 ; 91 18-25.[citado 2024 out. 02 ] Available from: https://doi.org/10.1016/j.foodres.2016.11.022
Artigo de periodico
Assessment of ethyl carbamate contamination in cachaça (Brazilian Sugar Cane Spirit) (2016)
Bortoletto, Aline M ; Alcarde, André Ricardo
Source: Beverages. Unidade: ESALQ
Subjects: CACHAÇA, CANA-DE-AÇÚCAR, DESTILARIAS, FERMENTAÇÃO ALCOÓLICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BORTOLETTO, Aline M e ALCARDE, André Ricardo. Assessment of ethyl carbamate contamination in cachaça (Brazilian Sugar Cane Spirit). Beverages, v. 2, p. 1-9, 2016Tradução . . Disponível em: https://doi.org/10.3390/beverages2040028. Acesso em: 02 out. 2024.
APA
Bortoletto, A. M., & Alcarde, A. R. (2016). Assessment of ethyl carbamate contamination in cachaça (Brazilian Sugar Cane Spirit). Beverages, 2, 1-9. doi:10.3390/beverages2040028
NLM
Bortoletto AM, Alcarde AR. Assessment of ethyl carbamate contamination in cachaça (Brazilian Sugar Cane Spirit) [Internet]. Beverages. 2016 ; 2 1-9.[citado 2024 out. 02 ] Available from: https://doi.org/10.3390/beverages2040028
Vancouver
Bortoletto AM, Alcarde AR. Assessment of ethyl carbamate contamination in cachaça (Brazilian Sugar Cane Spirit) [Internet]. Beverages. 2016 ; 2 1-9.[citado 2024 out. 02 ] Available from: https://doi.org/10.3390/beverages2040028
Artigo de periodico
Fatty acid profile and glycerol concentration in cachaças aged in different wood barrels (2016)
Bortoletto, Aline M; Corrêa, Ana Carolina; Alcarde, Andre Ricardo
Source: Journal of the Institute of Brewing. Unidade: ESALQ
Subjects: CANA-DE-AÇÚCAR, AGUARDENTE, MADEIRA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BORTOLETTO, Aline M e CORRÊA, Ana Carolina e ALCARDE, Andre Ricardo. Fatty acid profile and glycerol concentration in cachaças aged in different wood barrels. Journal of the Institute of Brewing, v. 122, p. 293–298, 2016Tradução . . Disponível em: https://doi.org/10.1002/jib.313. Acesso em: 02 out. 2024.
APA
Bortoletto, A. M., Corrêa, A. C., & Alcarde, A. R. (2016). Fatty acid profile and glycerol concentration in cachaças aged in different wood barrels. Journal of the Institute of Brewing, 122, 293–298. doi:10.1002/jib.313
NLM
Bortoletto AM, Corrêa AC, Alcarde AR. Fatty acid profile and glycerol concentration in cachaças aged in different wood barrels [Internet]. Journal of the Institute of Brewing. 2016 ; 122 293–298.[citado 2024 out. 02 ] Available from: https://doi.org/10.1002/jib.313
Vancouver
Bortoletto AM, Corrêa AC, Alcarde AR. Fatty acid profile and glycerol concentration in cachaças aged in different wood barrels [Internet]. Journal of the Institute of Brewing. 2016 ; 122 293–298.[citado 2024 out. 02 ] Available from: https://doi.org/10.1002/jib.313
Artigo de periodico
Assessment of chemical quality of Brazilian sugar cane spirits and cachaças (2015)
Bortoletto, Aline M; Alcarde, Andre Ricardo
Source: Food Control. Unidade: ESALQ
Subjects: CANA-DE-AÇÚCAR, AGUARDENTE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BORTOLETTO, Aline M e ALCARDE, Andre Ricardo. Assessment of chemical quality of Brazilian sugar cane spirits and cachaças. Food Control, v. 54, n. 1, p. 1-6, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2015.01.030. Acesso em: 02 out. 2024.
APA
Bortoletto, A. M., & Alcarde, A. R. (2015). Assessment of chemical quality of Brazilian sugar cane spirits and cachaças. Food Control, 54( 1), 1-6. doi:10.1016/j.foodcont.2015.01.030
NLM
Bortoletto AM, Alcarde AR. Assessment of chemical quality of Brazilian sugar cane spirits and cachaças [Internet]. Food Control. 2015 ; 54( 1): 1-6.[citado 2024 out. 02 ] Available from: https://doi.org/10.1016/j.foodcont.2015.01.030
Vancouver
Bortoletto AM, Alcarde AR. Assessment of chemical quality of Brazilian sugar cane spirits and cachaças [Internet]. Food Control. 2015 ; 54( 1): 1-6.[citado 2024 out. 02 ] Available from: https://doi.org/10.1016/j.foodcont.2015.01.030
Artigo de periodico
Formation of volatile and maturation-related congeners during the aging of sugarcane spirit in oak barrels (2014)
Alcarde, André Ricardo ; Souza, Leandro M; Bortoletto, Aline M
Source: Journal of the Institute of Brewing. Unidade: ESALQ
Subjects: CACHAÇA, MATURAÇÃO, CARVALHO, BARRIS DE MADEIRA, ENVELHECIMENTO, COMPOSTOS FENÓLICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALCARDE, André Ricardo e SOUZA, Leandro M e BORTOLETTO, Aline M. Formation of volatile and maturation-related congeners during the aging of sugarcane spirit in oak barrels. Journal of the Institute of Brewing, v. 120, p. 529-536, 2014Tradução . . Disponível em: https://doi.org/10.1002/jib.165. Acesso em: 02 out. 2024.
APA
Alcarde, A. R., Souza, L. M., & Bortoletto, A. M. (2014). Formation of volatile and maturation-related congeners during the aging of sugarcane spirit in oak barrels. Journal of the Institute of Brewing, 120, 529-536. doi:10.1002/jib.165
NLM
Alcarde AR, Souza LM, Bortoletto AM. Formation of volatile and maturation-related congeners during the aging of sugarcane spirit in oak barrels [Internet]. Journal of the Institute of Brewing. 2014 ; 120 529-536.[citado 2024 out. 02 ] Available from: https://doi.org/10.1002/jib.165
Vancouver
Alcarde AR, Souza LM, Bortoletto AM. Formation of volatile and maturation-related congeners during the aging of sugarcane spirit in oak barrels [Internet]. Journal of the Institute of Brewing. 2014 ; 120 529-536.[citado 2024 out. 02 ] Available from: https://doi.org/10.1002/jib.165
Artigo de periodico
Congeners in sugar cane spirits aged in casks of different woods (2013)
Bortoletto, Aline M; Alcarde, Andre Ricardo
Source: Food Chemistry. Unidade: ESALQ
Subjects: AGUARDENTE (ARMAZENAGEM), CANA-DE-AÇÚCAR, COMPOSTOS VOLÁTEIS, MADEIRA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BORTOLETTO, Aline M e ALCARDE, Andre Ricardo. Congeners in sugar cane spirits aged in casks of different woods. Food Chemistry, v. 139, n. 1-4, p. 695-701, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2012.12.053. Acesso em: 02 out. 2024.
APA
Bortoletto, A. M., & Alcarde, A. R. (2013). Congeners in sugar cane spirits aged in casks of different woods. Food Chemistry, 139( 1-4), 695-701. doi:10.1016/j.foodchem.2012.12.053
NLM
Bortoletto AM, Alcarde AR. Congeners in sugar cane spirits aged in casks of different woods [Internet]. Food Chemistry. 2013 ; 139( 1-4): 695-701.[citado 2024 out. 02 ] Available from: https://doi.org/10.1016/j.foodchem.2012.12.053
Vancouver
Bortoletto AM, Alcarde AR. Congeners in sugar cane spirits aged in casks of different woods [Internet]. Food Chemistry. 2013 ; 139( 1-4): 695-701.[citado 2024 out. 02 ] Available from: https://doi.org/10.1016/j.foodchem.2012.12.053

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