Department ofFood Science, Federal Universityof Lavras, C.P. Lavras, Minas Gerais, Brazil
Department of Chemistry, Federal University of Lavras, C.P. Lavras, Minas Gerais, Brazil
Department of Chemistry, Federal University of Lavras, C.P. Lavras, Minas Gerais, Brazil
Department of Chemistry, Federal University of Lavras, C.P. Lavras, Minas Gerais, Brazil
Department ofFood Science, Federal Universityof Lavras, C.P. Lavras, Minas Gerais, Brazil
Department ofFood Science, Federal Universityof Lavras, C.P. Lavras, Minas Gerais, Brazil
Department of Chemistry, Federal University of Lavras, C.P. Lavras, Minas Gerais, Brazil
Department ofFood Science, Federal Universityof Lavras, C.P. Lavras, Minas Gerais, Brazil
Department ofFood Science, Federal Universityof Lavras, C.P. Lavras, Minas Gerais, Brazil
Department of Chemistry, Federal University of Lavras, C.P. Lavras, Minas Gerais, Brazil
Department of Chemistry, Federal University of Lavras, C.P. Lavras, Minas Gerais, Brazil
Pro-Reitoria de Pesquisa e Pós-Graduacao, Federal University of Vales de Jequitinhonha and Mucuri, Diamantina, MG, Brazil
Department of Chemistry, Federal University of Lavras, C.P. Lavras, Minas Gerais, Brazil
Copyright © 2019 Francielli D’Carlos Cravo, Wilder Douglas Santiago, Allan da Silva Lunguinho, Richard Bispo Barbosa, Renan Elan da Silva Oliveira, Gabriela Fontes Alvarenga, Stephano Daniel Santos, Rafaella Hilda Zaniti Souza, Ellen Cristina de Souza, Katia Julia de Almeida, Josefina Aparecida de Souza, David Lee Nelson, Maria das Graças Cardoso et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Cravo, F. , Santiago, W. , da Silva Lunguinho, A. , Barbosa, R. , da Silva Oliveira, R. , Alvarenga, G. , Santos, S. , Souza, R. , de Souza, E. , de Almeida, K. , de Souza, J. , Nelson, D. and das Graças Cardoso, M. (2019) Composition of Cachaças Produced from Five Varieties of Sugarcane and the Correlation of the Presence of Dhurrin in the Cane with That of Ethyl Carbamate in the Product.
American Journal of Plant Sciences,
10, 339-350. doi:
10.4236/ajps.2019.102025.