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A Study on the Influence of the Use of Sulphur Dioxide, the..:
Guerrero-Chanivet, María
;
Valcárcel-Muñoz, Manuel J.
;
Guillén-Sánchez, Dominico Antonio
...
Foods. 11 (2022) 21 - p. 3540 , 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=cr-10.3390_foods11213540&Exemplar=1&LAN=DE A1 Guerrero-Chanivet, María A1 Valcárcel-Muñoz, Manuel J. A1 Guillén-Sánchez, Dominico Antonio A1 Castro-Mejías, Remedios A1 Durán-Guerrero, Enrique A1 Rodríguez-Dodero, Carmen A1 García-Moreno, María de Valme PB MDPI AG YR 2022 SN 2304-8158 JF Foods VO 11 IS 21 SP 3540 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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