Influence of the type of Sherry wine and the seasoning length of time on the organic acids, volatile compounds, and sensory profile of Brandy de Jerez
| Autor: | Guerrero-Chanivet, María, Valcárcel-Muñoz, Manuel J., García-Moreno, M. Valme, Rodríguez-Dodero, M. Carmen, Guillén-Sánchez, Dominico A. |
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| Zdroj: | In Journal of Food Composition and Analysis January 2024 125 |
| Databáze: | ScienceDirect |
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