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The occurrence of malolactic fermentation in brandy base wine and its influence on brandy quality
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The occurrence of malolactic fermentation in brandy base wine and its influence on brandy quality
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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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Proof of authenticity of south african brandy
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Proof of authenticity of south african brandy
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Polifenoles y volt̀iles en la caracterizacin̤ analt̕ica del brandy de Jerž
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Polifenoles y volt̀iles en la caracterizacin̤ analt̕ica del brandy de Jerž
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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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Institution
VirtualPro
6
Library
VirtualPro
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Format
Book
6
Author
Belchior A. P.
3
Canas S.
3
Estaȧo Vitivinc̕ola Nacional
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Spranger M. I.
2
Asociacin̤ Catalana de Enl̤ogos (ACE)
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Augustyn O. P. H.
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Blackwell Publishing Inc
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Bruno de Sousa R.
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Bruno-de-Sousa R.
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Falcô A.
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Gonȧlves J. A.
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Guillň Sǹchez Dominico A.
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Jaarsveld F. P. van
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Lambrechts M. G.
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Patricio I.
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Quaresma H.
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Rodrg̕uez Dodero M® Carmen
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SAWIS Information Centre
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du Plessis H. W.
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