Multi-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds

  1. Tian, T.-T.
  2. Ruan, S.-L.
  3. Zhao, Y.-P.
  4. Li, J.-M.
  5. Yang, C.
  6. Cao, H.
Revista:
Food Chemistry: X

ISSN: 2590-1575

Ano de publicación: 2022

Volume: 14

Tipo: Artigo

DOI: 10.1016/J.FOCHX.2022.100276 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus