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Page 1
The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement.
Foods. 2023 Sep 4;12(17):3325. doi: 10.3390/foods12173325.
Foods. 2023.
PMID: 37685257
Free PMC article.
Review.
Correlation of the presence of acrolein with higher alcohols, glycerol, and acidity in cachaças.
Alvarenga GF, de Resende Machado AM, Barbosa RB, Ferreira VRF, Santiago WD, Teixeira ML, Nelson DL, Cardoso MDG.
Alvarenga GF, et al. Among authors: de resende machado am.
J Food Sci. 2023 Apr;88(4):1753-1768. doi: 10.1111/1750-3841.16523. Epub 2023 Mar 13.
J Food Sci. 2023.
PMID: 36915964
Item in Clipboard
Determination of ethyl carbamate in cachaça produced from copper stills by HPLC.
de Resende Machado AM, Cardoso Md, Saczk AA, dos Anjos JP, Zacaroni LM, Dórea HS, Nelson DL.
de Resende Machado AM, et al.
Food Chem. 2013 Jun 1;138(2-3):1233-8. doi: 10.1016/j.foodchem.2012.11.048. Epub 2012 Nov 29.
Food Chem. 2013.
PMID: 23411237
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Identification of volatile compounds, quantification of glycerol and trace elements in distilled spirits produced in Mozambique.
Tábua MCM, Santiago WD, Magalhães ML, Ferreira VRF, Brandão RM, Teixeira ML, Pedroso MP, de Resende Machado AM, Nelson DL, das Graças Cardoso M.
Tábua MCM, et al. Among authors: de resende machado am.
J Food Sci Technol. 2020 Feb;57(2):505-512. doi: 10.1007/s13197-019-04079-9. Epub 2019 Sep 10.
J Food Sci Technol. 2020.
PMID: 32116360
Free PMC article.
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