HPLC method for the quantification of phenolic acids, phenolic aldehydes, coumarins and furanic derivatives in different kinds of toasted wood used for the ageing of brandies

Sara Canas, António Pedro Belchior, Maria Isabel Spranger, Raúl Bruno-de-Sousa
  • Analytical Methods, January 2011, Royal Society of Chemistry
  • DOI: 10.1039/c0ay00269k
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