The lack of reproducibility of different distillation techniques and its impact on pear spirit composition

Author:

García-Llobodanin Laura,Roca Jordi,López José Ramón,Pérez-Correa José Ricardo,López Francisco

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference25 articles.

1. Differences in concentration of principal volatile constituents in traditional Greek distillates;Apostolopoulou;Food Control,2005

2. Chapter 3. Distillation applied to the processing of spirits and aromas;Batista;Extracting bioactive compounds for food products, theory and applications,2009

3. Modelling methanol recovery in wine distillation stills with packing columns;Carvallo;Food Control,2011

4. Fruit brandy production by batch column distillation with reflux;Claus;Journal of Food Process and Engineering,2005

5. The influence of redistillation in the distribution of volatile components of marc spirit (Aguardiente) and its repercussion on the aromatic quality;Cortés;Science des Aliments,2002

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