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

  1. Guerrero-Chanivet, M.
  2. Valcárcel-Muñoz, M.J.
  3. Guillén-Sánchez, D.A.
  4. Castro-Mejías, R.
  5. Durán-Guerrero, E.
  6. Rodríguez-Dodero, C.
  7. García-Moreno, M.D.V.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2022

Ausgabe: 11

Nummer: 21

Art: Artikel

DOI: 10.3390/FOODS11213540 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus