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4. Electrospray ionization mass spectrometry fingerprinting of Brazilian artisan cachaça aged in different wood casks. de Souza PP; Siebald HG; Augusti DV; Neto WB; Amorim VM; Catharino RR; Eberlin MN; Augusti R J Agric Food Chem; 2007 Mar; 55(6):2094-102. PubMed ID: 17305359 [TBL] [Abstract][Full Text] [Related]
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