檢索結果 - Bruno-de-Sousa R.

  • Showing 1 - 2 results of 2
Refine Results
  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

    其他作者:
    Evaluation of wine brandy authenticity by the relationships between benzoic and cinnamic aldehydes and between furanic aldehydes
    圖書
    加到收藏夾
    Saved in:
  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

    其他作者:
    Effect of heat treatment on the thermal and chemical modifications of oak and chestnut wood used in brandy ageing
    圖書
    加到收藏夾
    Saved in:

檢索工具: