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Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints.
Guerrero-Chanivet, María; Ortega-Gavilán, Fidel; Bagur-González, M Gracia; Valcárcel-Muñoz, Manuel J; García-Moreno, M Valme; Guillén-Sánchez, Dominico A.
Afiliação
  • Guerrero-Chanivet M; Department of Analytical Chemistry, Faculty of Science, IVAGRO, Campus of Puerto Real, University of Cádiz, Puerto Real, 11510 Cádiz, Spain.
  • Ortega-Gavilán F; Bodegas Fundador S.L.U., C/San Ildefonso, n 3, Jerez de la Frontera, 11403 Cádiz, Spain.
  • Bagur-González MG; Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain.
  • Valcárcel-Muñoz MJ; Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain.
  • García-Moreno MV; Bodegas Fundador S.L.U., C/San Ildefonso, n 3, Jerez de la Frontera, 11403 Cádiz, Spain.
  • Guillén-Sánchez DA; Department of Analytical Chemistry, Faculty of Science, IVAGRO, Campus of Puerto Real, University of Cádiz, Puerto Real, 11510 Cádiz, Spain.
J Agric Food Chem ; 72(4): 1959-1968, 2024 Jan 31.
Article em En | MEDLINE | ID: mdl-37129181
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Vinho / Quercus Idioma: En Ano de publicação: 2024 Tipo de documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Vinho / Quercus Idioma: En Ano de publicação: 2024 Tipo de documento: Article