Furanic and Phenolic Composition of Cider Brandy. A Chemometric Study
Open Access
- 1 October 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (10) , 4076-4079
- https://doi.org/10.1021/jf9701300
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- Dynamics of Yeast Populations during Cider Fermentation in the Asturian Region of SpainApplied and Environmental Microbiology, 1990
- Varietal and geographic classification of french red wines in terms of major acidsJournal of the Science of Food and Agriculture, 1989
- Extraction and Evolution of Lignin Products in Armagnac Matured in OakAmerican Journal of Enology and Viticulture, 1981