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Publications by Bruno Leuzinger da Silva
Determination of Ethyl Carbamate in Cachaças Produced by Selected Yeast and Spontaneous Fermentation
Journal of the Institute of Brewing
Food Science
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New Approach of QuEChERS and GC-MS Triple-Quadrupole for the Determination of Ethyl Carbamate Content in Brazilian Cachaças
Frontiers in Nutrition
Nutrition
Dietetics
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Diabetes
Ultra-Trace Determination of Methyl Carbamate and Ethyl Carbamate in Local Wines by GC-FID Following Pre Concentration With C18-Spe
Oriental Journal of Chemistry
Biochemistry
Environmental Chemistry
Drug Discovery
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Ethyl Carbamate Formation Regulated by Lactic Acid Bacteria and Nonconventional Yeasts in Solid-State Fermentation of Chinese Moutai-Flavor Liquor
Determination of Ethyl Carbamate in Cachaça Stored in Newly Made Oak, Amburana, Jatobá, Balsa and Peroba Vats and in Glass Containers
Journal of the Institute of Brewing
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Platelet Activating Factor Produced by Yeast.
Kagaku To Seibutsu
Hazards of Urethane (Ethyl Carbamate): A Review of the Literature
Laboratory Animals
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Zoology
Veterinary
The Production of Desert Wine With High Content of Alcohol by Fermentation of Must With Selected Wine Yeast..
Kvasny Prumysl
The Selective Fermentation of Glucose and Fructose by Brewer's Yeast
Biochemical Journal
Nutritive Values of Extracellular Protein Produced by Yeast
Nippon Eiyo Shokuryo Gakkaishi
