Stable carbon isotopic analysis and the botanical origin of ethanol in Brazilian brandies (1999)
Source: Food Research International. Unidade: CENA
Subjects: BEBIDAS ALCOÓLICAS, UVA, CANA-DE-AÇÚCAR, ETANOL, ISÓTOPOS
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PISSINATTO, Lucilene et al. Stable carbon isotopic analysis and the botanical origin of ethanol in Brazilian brandies. Food Research International, v. 32, n. 10, p. 665–668, 1999Tradução . . Disponível em: https://doi.org/10.1016/s0963-9969(99)00143-x. Acesso em: 08 jun. 2024.APA
Pissinatto, L., Martinelli, L. A., Victoria, R. L., & Camargo, P. B. de. (1999). Stable carbon isotopic analysis and the botanical origin of ethanol in Brazilian brandies. Food Research International, 32( 10), 665–668. doi:10.1016/s0963-9969(99)00143-xNLM
Pissinatto L, Martinelli LA, Victoria RL, Camargo PB de. Stable carbon isotopic analysis and the botanical origin of ethanol in Brazilian brandies [Internet]. Food Research International. 1999 ; 32( 10): 665–668.[citado 2024 jun. 08 ] Available from: https://doi.org/10.1016/s0963-9969(99)00143-xVancouver
Pissinatto L, Martinelli LA, Victoria RL, Camargo PB de. Stable carbon isotopic analysis and the botanical origin of ethanol in Brazilian brandies [Internet]. Food Research International. 1999 ; 32( 10): 665–668.[citado 2024 jun. 08 ] Available from: https://doi.org/10.1016/s0963-9969(99)00143-x
