검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Volatile composition of oak and chestnut woods used in brandy ageing: Modification induced by heat treatment Caldeira I, Climaco MC, de Sousa RB, Belchior AP Journal of Food Engineering, 76(2), 202, 2006 |
| 2 |
The role of non-Saccharomyces species in releasing glycosidic bound fraction of grape aroma components - a preliminary study Ferreira AM, Climaco MC, Faia AM Journal of Applied Microbiology, 91(1), 67, 2001 |