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A Study on the Influence of the Use of Sulphur Dioxide, the..:
María Guerrero-Chanivet
;
Manuel J. Valcárcel-Muñoz
;
Dominico Antonio Guillén-Sánchez
...
Food Physics and (Bio)Chemistry. , 2022
Link:
https://doi.org/10.3390/foods11213540
RT Journal T1
A Study on the Influence of the Use of Sulphur Dioxide, the Distillation System and the Aging Conditions on the Final Sensory Characteristics of Brandy
UL https://suche.suub.uni-bremen.de/peid=base-ftmdpi:oai:mdpi.com:_2304-8158_11_21_3540_&Exemplar=1&LAN=DE A1 María Guerrero-Chanivet A1 Manuel J. Valcárcel-Muñoz A1 Dominico Antonio Guillén-Sánchez A1 Remedios Castro-Mejías A1 Enrique Durán-Guerrero A1 Carmen Rodríguez-Dodero A1 María de Valme García-Moreno PB Multidisciplinary Digital Publishing Institute YR 2022 K1 brandy K1 wine spirit K1 aged spirit K1 sensory evaluation JF Food Physics and (Bio)Chemistry LK http://dx.doi.org/https://doi.org/10.3390/foods11213540 DO https://doi.org/10.3390/foods11213540 SF ELIB - SuUB Bremen
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