Composition of neutral volatile constituents in grape brandies
- 1 March 1979
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 27 (2), 365-372
- https://doi.org/10.1021/jf60222a031
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- Changes in the composition of neutral volatile components during the production of apple brandyJournal of the Science of Food and Agriculture, 1978