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
- Guerrero-Chanivet, M.
- Valcárcel-Muñoz, M.J.
- García-Moreno, M.V.
- Rodríguez-Dodero, M.C.
- Guillén-Sánchez, D.A.
Zeitschrift:
Journal of Food Composition and Analysis
ISSN: 0889-1575
Datum der Publikation: 2024
Ausgabe: 125
Art: Artikel