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Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
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Influence of distillation system, oak wood type, and aging time on volatile compounds of cider brandy

Roberto Rodríguez Madrera1, Domingo Blanco Gomis, Juan J Mangas Alonso

  • 1Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), E-33300 Villaviciosa, Spain.

Journal of Agricultural and Food Chemistry
|September 4, 2003
PubMed

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