Evaluation of wine brandies authenticity by the relationships between benzoic and cinnamic aldehydes and between furanic aldehydes

Evaluation of wine brandies authenticity by the relationships between benzoic and cinnamic aldehydes and between furanic aldehydes

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Detalles Bibliográficos
Publicado en:	Ciência e técnica vitivinícola
Otros Autores:	Canas, Sara, Quaresma, H., Belchior, P., Spranger, M.I., Souza, R. Bruno de
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Ciência e técnica vitivinícola v. 19, no. 1 (2004), p. 13-27
Materias:	Enología Aguardientes Madera Envejecimiento Aldehidos Brandy Añejamiento
Publicación relacionada:	Contenido en: Ciência e técnica vitivinícola

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