Aroma profile of Portuguese brandies aged in chestnut and oak woods
Author:
Publisher
Elsevier BV
Subject
Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry
Reference35 articles.
1. R. ter Heide, P.J. de Valois, J. Visser, P.P. Jaegers, R. Timmer, in: G. Charalambous (Ed.), Analysis of Foods and Beverages. Headspace Techniques, Academic Press, New York, 1978, p. 249.
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