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
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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