Profile of volatile organic compounds in musts and cachaças produced by selected Saccharomyces cerevisiae yeast strains. Research, Society and Development, [S. l.], v. 10, n. 4, p. e23410414009, 2021. DOI: 10.33448/rsd-v10i4.14009. Disponível em: https://rsdjournal.org/rsd/article/view/14009. Acesso em: 5 dec. 2025.