Bigão, Vítor Luiz Caleffo Piva 
; Silva, Jonas Joaquim Mangabeira da ; Cassiano, Murilo Henrique Anzolini ; Costa, Bruno Ruiz Brandão da ; Gomes, Nayna Cândida ; Marinho, Pablo Alves; Rodrigues, Caio Henrique Pinke ; Aguilar, Guilherme José; Bruni, Aline Thaís ; Tapia-Blacido, Delia Rita ; De Martinis, Bruno Spinosa
Source: Food Chemistry. Unidades: FFCLRP, FCFRP, FMRP, IB
Subjects: BEBIDAS ALCOÓLICAS, CROMATOGRAFIA A GÁS, ESPECTROMETRIA DE MASSAS, COMPOSTOS VOLÁTEIS
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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: 16 nov. 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 nov. 16 ] 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 nov. 16 ] Available from: https://doi.org/10.1016/j.foodchem.2024.139023
