![](/img/cover-not-exists.png)
Classification of plum brandies based on phenol and anisole compounds using HPLC
Jakubíková, M., Sádecká, J., Hroboňová, K.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