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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: garcia moreno mv. 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.
Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints.
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: garcia moreno mv. J Agric Food Chem. 2024 Jan 31;72(4):1959-1968. doi: 10.1021/acs.jafc.3c00501. Epub 2023 May 2. J Agric Food Chem. 2024. PMID: 37129181 Free PMC article.
Use of Alternative Wood for the Ageing of Brandy de Jerez.
García-Moreno MV, Sánchez-Guillén MM, Mier MR, Delgado-González MJ, Rodríguez-Dodero MC, García-Barroso C, Guillén-Sánchez DA. García-Moreno MV, et al. Foods. 2020 Feb 26;9(3):250. doi: 10.3390/foods9030250. Foods. 2020. PMID: 32110968 Free PMC article.
13 results