| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6403513 | LWT - Food Science and Technology | 2014 | 31 Pages |
Abstract
After 30 days, the proposed method allows us to obtain a Brandy with similar analytical and sensorial characteristics to those which have been aged in the traditional way for an average term of between 6 and 18 months.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Mónica Schwarz, M. Carmen RodrÃguez, Manuel Sánchez, Dominico A. Guillén, Carmelo G. Barroso,