Αποτελέσματα αναζήτησης - 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

    Άλλοι συγγραφείς:
    Evaluation of wine brandy authenticity by the relationships between benzoic and cinnamic aldehydes and between furanic aldehydes
    Βιβλίο
    Προσθήκη στα αγαπημένα
    Αποθηκεύτηκε σε:
  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

    Άλλοι συγγραφείς:
    Effect of heat treatment on the thermal and chemical modifications of oak and chestnut wood used in brandy ageing
    Βιβλίο
    Προσθήκη στα αγαπημένα
    Αποθηκεύτηκε σε:

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