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Influence of Oak Species, Toasting Degree, and Aging Time o..:

Guerrero Chanivet, María ; Ortega Gavilán, Fidel ; Bagur González, María Gracia
Guerrero-Chanivet, M., Ortega-Gavilán, F., Bagur-González, M. G., Valcárcel-Muñoz, M. J., García-Moreno, M. V., & Guillén-Sánchez, D. A. (2023). Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints. Journal of Agricultural and Food Chemistry.[https://doi.org/10.1021/acs.jafc.3c00501?urlappend=%3Fref%3DPDF&jav=VoR&rel=cite-as]. , 2023

Link: https://hdl.handle.net/10481/82273

RT Journal
T1 <Title>Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints</Title>

UL https://suche.suub.uni-bremen.de/peid=base-ftunivgranada:oai:digibug.ugr.es:10481_82273&Exemplar=1&LAN=DE
				
A1 Guerrero Chanivet, María
A1 Ortega Gavilán, Fidel
A1 Bagur González, María Gracia
PB ACS Publications
YR 2023
K1 Brandy
K1 Oak
K1 Aging
K1 Phenolic compounds
K1 Fingerprint
K1 Chemometrics
JF Guerrero-Chanivet, M., Ortega-Gavilán, F., Bagur-González, M. G., Valcárcel-Muñoz, M. J., García-Moreno, M. V., & Guillén-Sánchez, D. A. (2023). Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints. Journal of Agricultural and Food Chemistry.[https://doi.org/10.1021/acs.jafc.3c00501?urlappend=%3Fref%3DPDF&jav=VoR&rel=cite-as]
LK http://dx.doi.org/https://hdl.handle.net/10481/82273
DO https://hdl.handle.net/10481/82273
SF ELIB - SuUB Bremen

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