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Journal: Foods, 2022
Volume: 11
Number: 3540
3540
Article: 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
Authors: by María Guerrero-Chanivet, Manuel J. Valcárcel-Muñoz, Dominico Antonio Guillén-Sánchez, Remedios Castro-Mejías, Enrique Durán-Guerrero, Carmen Rodríguez-Dodero and María de Valme García-Moreno
Link: https://www.mdpi.com/2304-8158/11/21/3540

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