SILVA, H. G. da; SILVA, H. G. da; SOUZA, P. G. de; PINHEIRO, C. L. Physicochemical and sensory evaluation of Wood and Barrel Aged style craft beer added with jatobá chip (Hymenaea courbaril L.). Brazilian Journal of Science, [S. l.], v. 1, n. 3, p. 23–29, 2022. DOI: 10.14295/bjs.v1i3.39. Disponível em: https://periodicos.cerradopub.com.br/bjs/article/view/39. Acesso em: 22 dec. 2024.