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)
Pedro Belchior, AP
Document Type
Article
Year published
2019
Published
in FOOD CONTROL, ISSN: 0956-7135
Volume: 95, Pages: 77-84 (8)
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85051108673
Wos: WOS:000447093700011
Source Identifiers
ISSN: 0956-7135
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