Identification of trace volatile compounds in freshly distilled Calvados and Cognac: Carbonyl and sulphur compounds
- 28 February 2006
- journal article
- Published by Elsevier BV in Journal of Food Composition and Analysis
- Vol. 19 (1), 28-40
- https://doi.org/10.1016/j.jfca.2005.03.001
Abstract
No abstract availableKeywords
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