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Brasil
Food Science and Technology (0101-2061)
Análise da aceitação de aguardentes de cana por testes afetivos e mapa de preferência interno

Received Citations (6)

publishing year previous first author document title
2011 Food Science and Technology (Campinas) Spoto, Marta Helena Fillet Influência do termotratamento da madeira no aroma de uma solução-modelo de cachaça
2016 Brazilian Journal of Food Technology Santos, Vitor Rocha dos The effect of sugar addition and the ageing process on the sensory quality of sugarcane spirit samples obtained traditionally and by redistillation
2008 Food Science and Technology Parazzi, Clóvis Determination of the main chemical components in Brazilian sugar cane spirit aged in oak (Quercus sp.) barrels
2011 Revista Brasileira de Engenharia Agrícola e Ambiental Catão, Catarina G. Quality of wood of five forestal species for aging of 'cachaça'
2009 Food Science and Technology (Campinas) Fernandes, Aline Gurgel Sensory evaluation of guava drinks sweetened with different sweetening agents
2012 Food Science and Technology (Campinas) Carneiro, João de Deus Souza Simulação do mercado de cachaça: uma aplicação da análise conjunta de fatores
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