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Journal: Foods, 2022
Volume: 11
Number: 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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