Chemical characterization of sugar cane spirit aged in new French oak casks
Research and development of a selection program on customized native yeasts for qu...
Development of an electronic nose for characterization the level of maturation of ...
Employment of sugarcane juice and sugarcane syrup as adjunct barley malt for brewing
Tools for advancing the cachaça production chain: innovations in fermentation, dis...
Study of exogenous enzymes on the sugar cane spirit fermentative process focusing ...
Development of an electronic nose for determination of maturation level of aged ca...