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Estaȧo Vitivinc̕ola Nacional
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Evaluation of wine brandy authenticity by the relationships between benzoic and cinnamic aldehydes and between furanic aldehydes
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Evaluation of wine brandy authenticity by the relationships between benzoic and cinnamic aldehydes and between furanic aldehydes
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Effect of heat treatment on the thermal and chemical modifications of oak and chestnut wood used in brandy ageing
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Effect of heat treatment on the thermal and chemical modifications of oak and chestnut wood used in brandy ageing
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Effect of brandies<U+0092> agitation on the kinetics of extraction/oxidation and diffusion of wood extractable compounds in experimental model
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Effect of brandies<U+0092> agitation on the kinetics of extraction/oxidation and diffusion of wood extractable compounds in experimental model
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