Discriminant ability of phenolic compounds and short chain organic acids profiles in the determination of quality parameters of Brandy de Jerez

  1. Sánchez-Guillén, M.M.
  2. Schwarz-Rodríguez, M.
  3. Rodríguez-Dodero, M.C.
  4. García-Moreno, M.V.
  5. Guillén-Sánchez, D.A.
  6. García-Barroso, C.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2019

Alea: 286

Orrialdeak: 275-281

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2019.02.006 GOOGLE SCHOLAR
Datuen iturria: Scopus