ZHAO, Y.; WANG, L.; LI, J.; PEI, G.; LIU, Q. 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://www.journals.ac.za/sajev/article/view/1361. Acesso em: 28 feb. 2026.