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.
Revista:
Journal of Agricultural and Food Chemistry

ISSN: 1520-5118 0021-8561

Any de publicació: 2024

Volum: 72

Número: 4

Pàgines: 1959-1968

Tipus: Article

DOI: 10.1021/ACS.JAFC.3C00501 GOOGLE SCHOLAR lock_openAccés obert editor