Optimizing the Flavor Profile of Brazilian Spirits: Torrefaction Modeling of Native Woods for Cachaça Maturation
优化巴西烈酒的风味特征:利用本土木材进行卡沙萨酒熟成的烘焙模型
期刊:Molecules
影响因子:4.6
doi:10.3390/molecules31040633
Reitenbach, Amanda F; Lorenzi, Adriana Sturion; Catibe, Nicole P; Tormena, Renata P I; Santos, Diego C B D; Broch, Ana Carolina; Silveira, Edgar A; Carmo, Talita Souza; Suarez, Paulo Anselmo Z; Ghesti, Grace F