Maturation related phenolic compounds in cachaça aged in new oak barrels (2021)
Source: Journal of the Institute of Brewing. Unidade: ESALQ
Subjects: BARRIS DE MADEIRA, CACHAÇA, COMPOSTOS FENÓLICOS, ENVELHECIMENTO, LIGNINA, MATURAÇÃO
ABNT
CASTRO, Mariana Costa de et al. Maturation related phenolic compounds in cachaça aged in new oak barrels. Journal of the Institute of Brewing, v. 127, p. 70–77, 2021Tradução . . Disponível em: https://doi.org/10.1002/jib.629. Acesso em: 17 ago. 2024.APA
Castro, M. C. de, Bortoletto, A. M., Silvello, G. C., & Alcarde, A. R. (2021). Maturation related phenolic compounds in cachaça aged in new oak barrels. Journal of the Institute of Brewing, 127, 70–77. doi:10.1002/jib.629NLM
Castro MC de, Bortoletto AM, Silvello GC, Alcarde AR. Maturation related phenolic compounds in cachaça aged in new oak barrels [Internet]. Journal of the Institute of Brewing. 2021 ; 127 70–77.[citado 2024 ago. 17 ] Available from: https://doi.org/10.1002/jib.629Vancouver
Castro MC de, Bortoletto AM, Silvello GC, Alcarde AR. Maturation related phenolic compounds in cachaça aged in new oak barrels [Internet]. Journal of the Institute of Brewing. 2021 ; 127 70–77.[citado 2024 ago. 17 ] Available from: https://doi.org/10.1002/jib.629