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pro vyhledávání: '"Lourdes D. Dı́az"'
Autor:
Sandra María Cortés Diéguez, Lourdes D. Dı́az, G. De La Peña, Esperanza Fernández Gómez, María Luisa
Publikováno v:
LWT - Food Science and Technology. 35:452-457
The volatile organic acids are formed during storage of the spirit under inadequate conditions and their presence in the marc distillate has a negative influence on its sensorial characteristics. The object of refining marc distillates is to improve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::03ceafc1339397921525de472958ceb4
https://doi.org/10.1006/fstl.2001.0882
https://doi.org/10.1006/fstl.2001.0882
