תוצאות חיפוש - Spranger M. I.

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    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

    מחברים אחרים:
    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

    מחברים אחרים:
    Effect of heat treatment on the thermal and chemical modifications of oak and chestnut wood used in brandy ageing
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    הוספה למועדפים
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