Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints

  1. Guerrero-Chanivet, M.
  2. Ortega-Gavilán, F.
  3. Bagur-González, M.G.
  4. Valcárcel-Muñoz, M.J.
  5. García-Moreno, M.V.
  6. Guillén-Sánchez, D.A.
Journal of Agricultural and Food Chemistry

ISSN: 1520-5118 0021-8561

Year of publication: 2024

Volume: 72

Issue: 4

Pages: 1959-1968

Type: Article

DOI: 10.1021/ACS.JAFC.3C00501 GOOGLE SCHOLAR lock_openOpen access editor