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SIMIONI, S.C.C., GALDINO, M.L.S., SOUZA, A.H.S., SANTIAGO, W.D., NUNES, C., PEDROSO, M.P., CARDOSO, M. das G., BIANCHI, M. e PINHEIRO, A.C. 2025. Amazonian wood chips as a strategy to change the sensory and chemical characteristics of cachaça. Food Science and Technology. 45, (abr. 2025). DOI:https://doi.org/10.5327/fst.00402.