Classification of plum brandies based on phenol and anisole...

  • Main
  • 2019 / 5
  • Classification of plum brandies based on phenol and anisole...
European Food Research and Technology 2019 / 5

Classification of plum brandies based on phenol and anisole compounds using HPLC

Jakubíková, M., Sádecká, J., Hroboňová, K.
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-019-03291-3
Date:
May, 2019
File:
PDF, 1.15 MB
english, 2019
Conversion to is in progress
Conversion to is failed