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How native yeasts may influence the chemical profile of the Brazilian spirit, cachaça?
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
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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Lignin-derived phenolic compounds in cachaça aged in new barrels made from two oak species.
Castro MC, Bortoletto AM, Silvello GC, Alcarde AR.
Castro MC, et al. Among authors: bortoletto am.
Heliyon. 2020 Nov 24;6(11):e05586. doi: 10.1016/j.heliyon.2020.e05586. eCollection 2020 Nov.
Heliyon. 2020.
PMID: 33294711
Free PMC article.
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