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Page 1
Aroma of Sherry Products: A Review.
Durán-Guerrero E, Castro R, García-Moreno MV, Rodríguez-Dodero MDC, Schwarz M, Guillén-Sánchez D. Durán-Guerrero E, et al. Among authors: guillen sanchez d. Foods. 2021 Apr 1;10(4):753. doi: 10.3390/foods10040753. Foods. 2021. PMID: 33916278 Free PMC article. Review.
A Study on the Influence of the Use of Sulphur Dioxide, the Distillation System and the Aging Conditions on the Final Sensory Characteristics of Brandy.
Guerrero-Chanivet M, Valcárcel-Muñoz MJ, Guillén-Sánchez DA, Castro-Mejías R, Durán-Guerrero E, Rodríguez-Dodero C, García-Moreno MV. Guerrero-Chanivet M, et al. Among authors: guillen sanchez da. Foods. 2022 Nov 7;11(21):3540. doi: 10.3390/foods11213540. Foods. 2022. PMID: 36360152 Free PMC article.
Influence of the use of sulfur dioxide, the distillation method, the oak wood type and the aging time on the production of brandies.
Guerrero-Chanivet M, Ortega-Gavilán F, Bagur-González MG, Valcárcel-Muñoz MJ, García-Moreno MV, Guillén-Sánchez DA. Guerrero-Chanivet M, et al. Among authors: guillen sanchez da. Curr Res Food Sci. 2023 Mar 15;6:100486. doi: 10.1016/j.crfs.2023.100486. eCollection 2023. Curr Res Food Sci. 2023. PMID: 36969564 Free PMC article.
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