"
Composition of Cachaças Produced from Five Varieties of Sugarcane and the Correlation of the Presence of Dhurrin in the Cane with That of Ethyl Carbamate in the Product"
written by Francielli D’Carlos Cravo, Wilder Douglas Santiago, Allan da Silva Lunguinho, Richard Bispo Barbosa, Renan Elan da Silva Oliveira, Gabriela Fontes Alvarenga, Stephano Daniel Santos, Rafaella Hilda Zaniti Souza, Ellen Cristina de Souza, Katia Julia de Almeida, Josefina Aparecida de Souza, David Lee Nelson, Maria das Graças Cardoso,
published by
American Journal of Plant Sciences,
Vol.10 No.2, 2019
has been cited by the following article(s):
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[1]
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Cachaça sold in polyethylene terephthalate packaging: Determination of the physical-chemical profile, polycyclic aromatic hydrocarbons and ethyl carbamate
Ciência e Agrotecnologia,
2023
DOI:10.1590/1413-7054202347007522
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[2]
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Correlation of the presence of acrolein with higher alcohols, glycerol, and acidity in cachaças
Journal of Food Science,
2023
DOI:10.1111/1750-3841.16523
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[3]
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A state-of-the-art review of the chemical composition of sugarcane spirits and current advances in quality control
Journal of Food Composition and Analysis,
2022
DOI:10.1016/j.jfca.2021.104338
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[4]
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Physical–Chemical Profile and Quantification of Phenolic Compounds and Polycyclic Aromatic Hydrocarbons in Cachaça Samples Aged in Oak (Quercus sp.) Barrels with Different Heat Treatments
Food and Bioprocess Technology,
2022
DOI:10.1007/s11947-022-02853-w
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