Torthaí cuardaigh - Bruno-de-Sousa R.

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Beachtaigh na torthaí
  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

    Rannpháirtithe:
    Evaluation of wine brandy authenticity by the relationships between benzoic and cinnamic aldehydes and between furanic aldehydes
    LEABHAR
    Cuir le mo chuid Ceanán
    Sábháilte 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

    Rannpháirtithe:
    Effect of heat treatment on the thermal and chemical modifications of oak and chestnut wood used in brandy ageing
    LEABHAR
    Cuir le mo chuid Ceanán
    Sábháilte in:

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