Bortoletto, Aline Marques 
; Silvello, Giovanni Casagrande ; Alcarde, André Ricardo
Fonte: Brazilian Journal of Food Technology. Unidade: ESALQ
Assuntos: BARRIS DE MADEIRA, CACHAÇA, CANA-DE-AÇÚCAR, COMPOSTOS AROMÁTICOS, ENVELHECIMENTO
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BORTOLETTO, Aline Marques e SILVELLO, Giovanni Casagrande e ALCARDE, André Ricardo. Aromatic profiling of flavor active compounds in sugarcane spirits aged in tropical wooden barrels. Brazilian Journal of Food Technology, v. 24, p. 1-14, 2021Tradução . . Disponível em: https://doi.org/10.1590/1981-6723.07119. Acesso em: 29 jul. 2024.APA
Bortoletto, A. M., Silvello, G. C., & Alcarde, A. R. (2021). Aromatic profiling of flavor active compounds in sugarcane spirits aged in tropical wooden barrels. Brazilian Journal of Food Technology, 24, 1-14. doi:10.1590/1981-6723.07119NLM
Bortoletto AM, Silvello GC, Alcarde AR. Aromatic profiling of flavor active compounds in sugarcane spirits aged in tropical wooden barrels [Internet]. Brazilian Journal of Food Technology. 2021 ; 24 1-14.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1590/1981-6723.07119Vancouver
Bortoletto AM, Silvello GC, Alcarde AR. Aromatic profiling of flavor active compounds in sugarcane spirits aged in tropical wooden barrels [Internet]. Brazilian Journal of Food Technology. 2021 ; 24 1-14.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1590/1981-6723.07119
