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Influence of distillation system, oak wood type, and aging time on volatile compounds of cider brandy.
J Agric Food Chem. 2003 Sep 10;51(19):5709-14. doi: 10.1021/jf034280o.
J Agric Food Chem. 2003.
PMID: 12952423
Production and composition of cider spirits distilled in "alquitara".
Madrera RR, Valles BS, Hevia AG, Fernandez OG, Tascón NF, Alonso JJ.
Madrera RR, et al.
J Agric Food Chem. 2006 Dec 27;54(26):9992-7. doi: 10.1021/jf062316h.
J Agric Food Chem. 2006.
PMID: 17177532
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Chemical and sensory changes in fresh cider spirits during maturation in inert containers.
Madrera RR, Valles BS, Lobo AP.
Madrera RR, et al.
J Sci Food Agric. 2011 Mar 30;91(5):797-804. doi: 10.1002/jsfa.4249.
J Sci Food Agric. 2011.
PMID: 21384346
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Yeast species associated with the spontaneous fermentation of cider.
Valles BS, Bedriñana RP, Tascón NF, Simón AQ, Madrera RR.
Valles BS, et al. Among authors: madrera rr.
Food Microbiol. 2007 Feb;24(1):25-31. doi: 10.1016/j.fm.2006.04.001. Epub 2006 Apr 21.
Food Microbiol. 2007.
PMID: 16943091
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Determination of volatile compounds in apple pomace by stir bar sorptive extraction and gas chromatography-mass spectrometry (SBSE-GC-MS).
Madrera RR, Valles BS.
Madrera RR, et al.
J Food Sci. 2011 Nov-Dec;76(9):C1326-34. doi: 10.1111/j.1750-3841.2011.02406.x. Epub 2011 Oct 20.
J Food Sci. 2011.
PMID: 22416695
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