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Influence and effect of thermal treatment in elaboration of regional wood extracts for cachaca

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Chicago
CAMPOS, JOS, FWB DE AQUINO, RF DO NASCIMENTO, JGM DA COSTA, Denis De Keukeleire, and ARS DE CASIMIRO. 2004. “Influence and Effect of Thermal Treatment in Elaboration of Regional Wood Extracts for Cachaca.” Journal of Food Composition and Analysis 17 (2): 179–185.
APA
CAMPOS, J., DE AQUINO, F., DO NASCIMENTO, R., DA COSTA, J., De Keukeleire, D., & DE CASIMIRO, A. (2004). Influence and effect of thermal treatment in elaboration of regional wood extracts for cachaca. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 17(2), 179–185.
Vancouver
1.
CAMPOS J, DE AQUINO F, DO NASCIMENTO R, DA COSTA J, De Keukeleire D, DE CASIMIRO A. Influence and effect of thermal treatment in elaboration of regional wood extracts for cachaca. JOURNAL OF FOOD COMPOSITION AND ANALYSIS. 2004;17(2):179–85.
MLA
CAMPOS, JOS, FWB DE AQUINO, RF DO NASCIMENTO, et al. “Influence and Effect of Thermal Treatment in Elaboration of Regional Wood Extracts for Cachaca.” JOURNAL OF FOOD COMPOSITION AND ANALYSIS 17.2 (2004): 179–185. Print.
@article{209625,
  author       = {CAMPOS, JOS and DE AQUINO, FWB and DO NASCIMENTO, RF and DA COSTA, JGM and De Keukeleire, Denis and DE CASIMIRO, ARS},
  issn         = {0889-1575},
  journal      = {JOURNAL OF FOOD COMPOSITION AND ANALYSIS},
  language     = {eng},
  number       = {2},
  pages        = {179--185},
  title        = {Influence and effect of thermal treatment in elaboration of regional wood extracts for cachaca},
  volume       = {17},
  year         = {2004},
}

Web of Science
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