Volatile and phenolic profiles of traditional Romanian apple brandy after rapid ageing with different wood chips-Reference-Cited by-同舟云学术

Volatile and phenolic profiles of traditional Romanian apple brandy after rapid ageing with different wood chips

Published:2020-08 Issue: Volume:320 Page:126643
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Coldea Teodora Emilia,Socaciu Carmen,Mudura Elena^ORCID,Socaci Sonia Ancuţa,Ranga Floricuţa,Pop Carmen Rodica,Vriesekoop Frank^ORCID,Pasqualone Antonella^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference65 articles.

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