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.

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

Data source: Scopus