C: Food Chemistry
Electrospray Ionization Mass Spectrometry Characterization of Musts and Alembic Brazilian Cachaças Using Selected Yeast Strains
Article first published online: 8 APR 2014
© 2014 Institute of Food Technologists®
Journal of Food Science
Volume 79, Issue 4, pages C476–C483, April 2014
How to Cite
Badotti, F., Gomes, F. C.O., Teodoro, M. M.G., Silva, A. L. D., Rosa, C. A. and Machado, A. M. d. R. (2014), Electrospray Ionization Mass Spectrometry Characterization of Musts and Alembic Brazilian Cachaças Using Selected Yeast Strains. Journal of Food Science, 79: C476–C483. doi: 10.1111/1750-3841.12372
- Issue published online: 8 APR 2014
- Article first published online: 8 APR 2014
- Manuscript Accepted: 25 DEC 2013
- Manuscript Received: 19 AUG 2013
Disclaimer: Supplementary materials have been peer-reviewed but not copyedited.
|jfds12372-sup-0001-SupMat.doc||49K||Table S1. Loading values of PCA analysis for must and cachaça.|
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