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Determination of volatile compounds in Brazilian distilled cachaça by using comprehensive two-dimensional gas chromatography and effects of production pathways

Food ChemistryEngineeringVolatile CompoundsGas ChromatographyEnvironmental EngineeringChemical CompositionAnalytical ChemistryLiquid ChromatographyProduction PathwaysChromatographic AnalysisChemical ContaminantChromatography