Characterization of Cachaça and Rum Aroma-Reference-Cited by-同舟云学术

Characterization of Cachaça and Rum Aroma

Published:2005-12-15 Issue:2 Volume:54 Page:485-488
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

de Souza Maria D. C. A.¹,Vásquez Pablo¹,del Mastro Nélida L.¹,Acree Terry E.¹,Lavin Edward H.¹

Affiliation:

1. Food Science and Technology Department, Cornell University, 630 West North Street, Geneva, New York 14456, and Instituto de Pesquisas Energéticas e Nucleares, Universidade de São Paulo, São Paulo, Brazil

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0511190

Reference21 articles.

1. Brasil Decreto Federal; no. 4.072 de 03 de Janeiro de 2002, Art. 91.

2. Nicol, D. A. Chapter: Rum. InFermented Beverage Production, 2nd ed.; Lea, A. G. H., Piggott, J. R., Eds.; Kluwer Academic/Plenum: New York, 2003; pp 263−287.

3. Piggott, J. R. Chapter: Descriptive analysis: terms. InSensory Science Theory and Applications in Food; Lawless, H. T., Lein, B. P., Eds.; IFT Basic Symposium Series; IFT: Chicago, IL, 1991; pp 339−349.

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