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Artificially-aged cachaça samples characterised by direct infusion electrospray ionisation mass spectrometry

Patterson P de Souza1, Ana M M Resende, Daniella V Augusti

  • 1Department of Chemistry, Federal Center of Technological Education of Minas Gerais, MG 30421-167, Brazil.

Food Chemistry
|September 24, 2013
PubMed

Keywords:
AdulterationCachaçaElectrospray ionisationFingerprintingMass spectrometrySimulated ageing

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