Are the Furanic Aldehydes Ratio and Phenolic Aldehydes Ratios Reliable to Assess the Addition of Vanillin and Caramel to the Aged Wine Spirit?

AuthID
 P-00P-DZ1
4
Author(s)
Belchior, AP
Tipo de Documento
Article
Year published
2019
Publicado
in FOOD CONTROL, ISSN: 0956-7135
Volume: 95, Páginas: 77-84 (8)
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Wos®
Scopus®
Crossref®14
Handle®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85051108673
Wos: WOS:000447093700011
Source Identifiers
ISSN: 0956-7135
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