Some Important Aroma Active Compounds in Apple Distillates
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-04797-8_36
Reference47 articles.
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3. Jung, A., et al.: Volatile congeners in alcoholic beverages: analysis and forensic significance. Rom. J. Leg. Med. 18, 265–270 (2010)
4. Zierer, B., Schieberle, P., Granvogl, M.: Aroma-active compounds in Bartlett pears and their changes during the manufacturing process of Bartlett pear brandy. J. Agric. Food Chem. 64(50), 9515–9522 (2016)
5. Ledauphin, J., Guichard, H., Saint-Clair, J.-F., Picoche, B., Barillier, D.: Chemical and sensorial aroma characterization of freshly distilled calvados. 2. Identification of volatile compounds and key odorants. J. Agric. Food Chem. 51, 433–442 (2003)
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