Rezultaty - Bruno de Sousa R.

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  1. 1
    Evaluation of wine brandy authenticity by the relationships between benzoic and cinnamic aldehydes and between furanic aldehydes

    Evaluation of wine brandy authenticity by the relationships between benzoic and cinnamic aldehydes and between furanic aldehydes

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    Evaluation of wine brandy authenticity by the relationships between benzoic and cinnamic aldehydes and between furanic aldehydes
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  2. 2
    Effect of heat treatment on the thermal and chemical modifications of oak and chestnut wood used in brandy ageing

    Effect of heat treatment on the thermal and chemical modifications of oak and chestnut wood used in brandy ageing

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    Effect of heat treatment on the thermal and chemical modifications of oak and chestnut wood used in brandy ageing
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