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Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics

María Guerrero-Chanivet1,2, Fidel Ortega-Gavilán3, M Gracia Bagur-González3

  • 1Department of Analytical Chemistry, Faculty of Science, IVAGRO, Campus of Puerto Real, University of Cádiz, Puerto Real, 11510 Cádiz, Spain.

Journal of Agricultural and Food Chemistry
|May 2, 2023
PubMed

Keywords:
agingbrandychemometricsfingerprintoakphenolic compounds

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