Análise da aceitação de aguardentes de cana por testes afetivos e mapa de preferência interno
Author:
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Cited by 18 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Determination of the concentration of total phenolic compounds in aged cachaça using two-dimensional fluorescence and mid-infrared spectroscopy;Food Chemistry;2020-11
2. Cachaça stored in casks newly constructed of oak (Quercus sp.), amburana (Amburana cearensis), jatoba (Hymenaeae carbouril), balsam (Myroxylon peruiferum) and peroba (Paratecoma peroba): alcohol content, phenol composition, colour intensity and dry extrac;Journal of the Institute of Brewing;2017-04
3. Efeito da adição de açúcar e do processo de envelhecimento na qualidade sensorial de amostras de cachaça obtidas tradicionalmente e por redestilação;Brazilian Journal of Food Technology;2016
4. Sensory profile and acceptability of traditional and double-distilled cachaça aged in oak casks;Journal of the Institute of Brewing;2013-10-23
5. Influence of the number of distillations on the composition of organic sugarcane spirit;Journal of the Institute of Brewing;2013-08-13
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