Characterization of volatile compounds present in the two spirits obtained by distillation of fermented black mulberry (Morus nigra L.) and black currant (Ribes nigrum L.)
- Alonso, E.
- Torrado, A.
- Guerra, N.P.
- Pastrana, L.
Actes:
6th International Conference on Simulation and Modelling in the Food and Bio-Industry 2010, FOODSIM 2010
Any de publicació: 2010
Pàgines: 227-229
Tipus: Aportació congrés