Evaluation of wine brandy authenticity by the relationships between benzoic and cinnamic aldehydes and between furanic aldehydes
Actualmente se est ̀buscando el uso de infinidad de productos comerciales (como vainilla, taninos y caramelo) para su adicin̤ a vinos y brandies, con el fin especial de acortar el aęjamiento en barriles de madera, o incluso su imitacin̤, por razones econm̤icas principalmente. Asimismo, se ha preten...
Saved in:
| Other Authors: | , , , , , |
|---|---|
| Format: | Book |
| Language: | English |
| Subjects: | |
| Online Access: | Evaluation of wine brandy authenticity by the relationships between benzoic and cinnamic aldehydes and between furanic aldehydes |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|