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Repositório Científico do Instituto Politécnico de Castelo Branco
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Are the furanic aldehydes ratio and phenolic aldehydes ratios reliable to assess the addition of vanillin and caramel to the aged wine spirit?
Type
article
Creator
Canas, Sara
Anjos, O.
Caldeira, Ilda
Belchior, A. Pedro
Identifier
10.1016/j.foodcont.2018.07.048
Title
Are the furanic aldehydes ratio and phenolic aldehydes ratios reliable to assess the addition of vanillin and caramel to the aged wine spirit?
Date
2019-03-28T16:25:26Z
2019-03-28T16:25:26Z
2019
Description
Só está disponível o resumo.
info:eu-repo/semantics/publishedVersion
Access restrictions
openAccess
Language
eng
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