How native yeasts may influence the chemical profile of the Brazilian spirit, cachaça? (2017)
Source: Food Research International. Unidade: ESALQ
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.2016.11.022NLM
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.2016.11.022Vancouver
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