Source: Food Chemistry. Unidades: FFCLRP, FCFRP, FMRP, IB
Subjects: BEBIDAS ALCOÓLICAS, CROMATOGRAFIA A GÁS, ESPECTROMETRIA DE MASSAS, COMPOSTOS VOLÁTEIS
ABNT
BIGÃO, Vítor Luiz Caleffo Piva et al. Uncovering the counterfeit: a study of whiskey authenticity through volatile organic compound fingerprinting, aroma and color sensory analysis. Food Chemistry, v. 447, p. 1-10, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2024.139023. Acesso em: 03 jul. 2025.APA
Bigão, V. L. C. P., Silva, J. J. M. da, Cassiano, M. H. A., Costa, B. R. B. da, Gomes, N. C., Marinho, P. A., et al. (2024). Uncovering the counterfeit: a study of whiskey authenticity through volatile organic compound fingerprinting, aroma and color sensory analysis. Food Chemistry, 447, 1-10. doi:10.1016/j.foodchem.2024.139023NLM
Bigão VLCP, Silva JJM da, Cassiano MHA, Costa BRB da, Gomes NC, Marinho PA, Rodrigues CHP, Aguilar GJ, Bruni AT, Tapia-Blacido DR, De Martinis BS. Uncovering the counterfeit: a study of whiskey authenticity through volatile organic compound fingerprinting, aroma and color sensory analysis [Internet]. Food Chemistry. 2024 ; 447 1-10.[citado 2025 jul. 03 ] Available from: https://doi.org/10.1016/j.foodchem.2024.139023Vancouver
Bigão VLCP, Silva JJM da, Cassiano MHA, Costa BRB da, Gomes NC, Marinho PA, Rodrigues CHP, Aguilar GJ, Bruni AT, Tapia-Blacido DR, De Martinis BS. Uncovering the counterfeit: a study of whiskey authenticity through volatile organic compound fingerprinting, aroma and color sensory analysis [Internet]. Food Chemistry. 2024 ; 447 1-10.[citado 2025 jul. 03 ] Available from: https://doi.org/10.1016/j.foodchem.2024.139023