Work

Aroma profile of Portuguese brandies aged in chestnut and oak woods

Year: 2002

Type: article

Source: Analytica Chimica Acta

DOI: 10.1016/s0003-2670(01)01522-7

Authors: Ilda Caldeira, A.P. Belchior, M.C. Clı́maco, R. Bruno de Sousa

Institution: University of Lisbon

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1976458682

FWCI: 1.678

Cites: 16

Cited by: 81

Related to: 10