Classification of plum brandies based on phenol and anisole compounds using HPLC
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s00217-019-03291-3.pdf
Reference25 articles.
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2. Satora P, Tuszyński T (2008) Chemical characteristics of Śliwowica Łącka and other plum brandies. J Sci Food Agric 88:167–174
3. Satora P, Kostrz M, Sroka P, Tarko T (2017) Chemical profile of spirits obtained by spontaneous fermentation of different varieties of plum fruits. Eur Food Res Technol 243:489–499
4. Spaho N, Dürr P, Grba S, Velagić-Habul E, Blesić M (2013) Effects of distillation cut on the distribution of higher alcohols and esters in brandy produced from three plum varieties. J Inst Brew 119:48–56
5. Treutter D, Wang D, Farag MA, Argueta Baires GD, Rühmann S, Neumüller M (2012) Diversity of Phenolic Profiles in the Fruit Skin of Prunus domestica Plums and Related Species. J Agric Food Chem 60:12011–12019
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