ZHAO, Y.P.; WANG, L.; LI, J.M.; PEI, G.R.; LIU, Q.S. Comparison of Volatile Compounds in Two Brandies Using HS-SPME Coupled with GC-O, GC-MS and Sensory Evaluation. South African Journal of Enology and Viticulture, [S. l.], v. 32, n. 1, p. 9–20, 2016. DOI: 10.21548/32-1-1361. Disponível em: https://scriptura.journals.ac.za/index.php/sajev/article/view/1361. Acesso em: 12 jun. 2026.