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Lignin-derived phenolic compounds in cachaça aged in new barrels made from two oak species.
Heliyon. 2020 Nov 24;6(11):e05586. doi: 10.1016/j.heliyon.2020.e05586. eCollection 2020 Nov.
Heliyon. 2020.
PMID: 33294711
Free PMC article.
How native yeasts may influence the chemical profile of the Brazilian spirit, cachaça?
Portugal CB, de Silva AP, Bortoletto AM, Alcarde AR.
Portugal CB, et al. Among authors: bortoletto am.
Food Res Int. 2017 Jan;91:18-25. doi: 10.1016/j.foodres.2016.11.022. Epub 2016 Nov 22.
Food Res Int. 2017.
PMID: 28290322
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Congeners in sugar cane spirits aged in casks of different woods.
Bortoletto AM, Alcarde AR.
Bortoletto AM, et al.
Food Chem. 2013 Aug 15;139(1-4):695-701. doi: 10.1016/j.foodchem.2012.12.053. Epub 2013 Jan 16.
Food Chem. 2013.
PMID: 23561163
Free article.
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