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.)

  1. Alonso, E.
  2. Torrado, A.
  3. Guerra, N.P.
  4. Pastrana, L.
Konferenzberichte:
6th International Conference on Simulation and Modelling in the Food and Bio-Industry 2010, FOODSIM 2010

Datum der Publikation: 2010

Seiten: 227-229

Art: Konferenz-Beitrag