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Publications by Leonardo Milani Avelar Rodrigues

Determination of Ethyl Carbamate in Cachaças Produced by Selected Yeast and Spontaneous Fermentation

Journal of the Institute of Brewing

English

Essential Oils From Leaves of Various Species: Antioxidant and Antibacterial Properties on Growth in Pathogenic Species

Revista Ciencia Agronomica

English

Related publications

New Approach of QuEChERS and GC-MS Triple-Quadrupole for the Determination of Ethyl Carbamate Content in Brazilian Cachaças

Frontiers in Nutrition

English

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

Environmental Chemistry

English

Ethyl Carbamate Formation Regulated by Lactic Acid Bacteria and Nonconventional Yeasts in Solid-State Fermentation of Chinese Moutai-Flavor Liquor

English

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

English

Platelet Activating Factor Produced by Yeast.

Kagaku To Seibutsu

English

Hazards of Urethane (Ethyl Carbamate): A Review of the Literature

Laboratory Animals

English

The Production of Desert Wine With High Content of Alcohol by Fermentation of Must With Selected Wine Yeast..

English

The Selective Fermentation of Glucose and Fructose by Brewer's Yeast

Biochemical Journal

English

Nutritive Values of Extracellular Protein Produced by Yeast

Nippon Eiyo Shokuryo Gakkaishi

English