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Publikováno v:
Scientific Bulletin of the Uzhhorod University. Series «Chemistry». 40:37-41
The possibility of identification of the maturation time (age) marker of cognac – gallic acid – in cognac using a terbium ion-based (III) luminescent sensor is shown. Gallic acid was isolated from cognac by thin layer chromatography on Sorbfil pl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a33f28d5bec377bf4c703b31a92a843a
https://doi.org/10.24144/2414-0260.2018.2.37-41
https://doi.org/10.24144/2414-0260.2018.2.37-41
