Influence of the number of distillations on the composition of organic sugarcane spirit-Reference-Cited by-同舟云学术

Influence of the number of distillations on the composition of organic sugarcane spirit

Published:2013-08-13 Issue: Volume: Page:n/a-n/a
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Silva Flávio A.¹,Vendruscolo Francielo¹,Carvalho Wagner R.¹,Soares Júnior Manoel S.¹,Pinheiro Marcus V. M.¹,Caliari Márcio¹

Affiliation:

1. Federal University of Goiás; School of Agronomy and Food Engineering; PO Box 131; Zip code 74690-900; Goiânia; GO; Brazil

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.78/fullpdf

Reference30 articles.

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3. Brazilian cachaça: ‘Single shot’ typification of fresh alembic and industrial samples via electrospray ionization mass spectrometry fingerprinting;Souza;Food Chem.,2009

4. Influência da destilação sobre a composição e a qualidade sensorial da aguardente de cana-de-açúcar;Boza;Cienc. Tecnol. Aliment.,1998

5. Influência do grau alcoólico e da acidez do destilado sobre o teor de cobre na aguardente de cana;Boza;Cienc. Tecnol. Aliment.,2000

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