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Publications by Wilder Douglas Santiago
Cachaça Stored in Casks Newly Constructed of Oak (Quercus Sp.), Amburana (Amburana Cearensis), Jatoba (Hymenaeae Carbouril), Balsam (Myroxylon Peruiferum) and Peroba (Paratecoma Peroba): Alcohol Content, Phenol Composition, Colour Intensity and Dry Extrac
Journal of the Institute of Brewing
Food Science
Determination of Ethyl Carbamate in Cachaças Produced by Selected Yeast and Spontaneous Fermentation
Journal of the Institute of Brewing
Food Science
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
Food Science
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