Influence of the type of Sherry wine and the seasoning length of time on the organic acids, volatile compounds, and sensory profile of Brandy de Jerez

  1. Guerrero-Chanivet, M.
  2. Valcárcel-Muñoz, M.J.
  3. García-Moreno, M.V.
  4. Rodríguez-Dodero, M.C.
  5. Guillén-Sánchez, D.A.
Revista:
Journal of Food Composition and Analysis

ISSN: 0889-1575

Any de publicació: 2024

Volum: 125

Tipus: Article

DOI: 10.1016/J.JFCA.2023.105780 GOOGLE SCHOLAR
Font de les dades: Scopus