BRANDY AND COGNAC | Chemical Composition and Analysis of Cognac-Reference-Cited by-同舟云学术

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BRANDY AND COGNAC | Chemical Composition and Analysis of Cognac

Published:2003 Issue: Volume: Page:601-606
ISSN:
Container-title:Encyclopedia of Food Sciences and Nutrition
language:
Short-container-title:

Author:

Cantagrel R.

Publisher

Elsevier

Reference15 articles.

1. La distillation Charentaise pour l'obtention des eaux-de-vie de Cognac;Cantagrel,1990

2. Elaboration du Cognac. La qualité se protège, gage de sécurité pour le consommateur;Cantagrel;Bulletin de l'OIV,1998

3. L'assemblage: une étape importante dans le processus d'élaboration des Cognacs;Cantagrel,1990

4. Phenolic constituents, furans and total antioxidants status of distilled spirits;Goldberg;Journal of Agricultural and Food Chemistry,1999

5. Concentration and identification of trace constituents in alcoholic beverages;ter Heide,1978

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Distilled beverage aging: A review on aroma characteristics, maturation mechanisms, and artificial aging techniques;Comprehensive Reviews in Food Science and Food Safety;2022-12-17

2. Contribution of Volatile Odorous Terpenoid Compounds to Aged Cognac Spirits Aroma in a Context of Multicomponent Odor Mixtures;Journal of Agricultural and Food Chemistry;2020-02-13

3. Grape brandy production, composition and sensory evaluation;Journal of the Science of Food and Agriculture;2013-10-02

4. Distilled Alcoholic Beverages;Food, Fermentation and Micro-organisms;2007-11-13

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