Differences in the Volatile Compositions of French Labeled Brandies (Armagnac, Calvados, Cognac, and Mirabelle) Using GC-MS and PLS-DA - Normandie Université Access content directly
Journal Articles Journal of Agricultural and Food Chemistry Year : 2010

Differences in the Volatile Compositions of French Labeled Brandies (Armagnac, Calvados, Cognac, and Mirabelle) Using GC-MS and PLS-DA

Domains

Analytical chemistry Food and Nutrition Biodiversity and Ecology

Jérôme Ledauphin  : Connect in order to contact the contributor

https://hal-normandie-univ.archives-ouvertes.fr/hal-02472060

Submitted on : Sunday, February 9, 2020-10:31:14 PM

Last modification on : Friday, June 17, 2022-5:06:29 PM

Not file

Dates and versions

hal-02472060 , version 1 (09-02-2020)

Identifiers

Cite

Jerome Ledauphin, Claude Le Milbeau, Daniel Barillier, Didier Hennequin. Differences in the Volatile Compositions of French Labeled Brandies (Armagnac, Calvados, Cognac, and Mirabelle) Using GC-MS and PLS-DA. Journal of Agricultural and Food Chemistry, 2010, 58 (13), pp.7782-7793. ⟨10.1021/jf9045667⟩. ⟨hal-02472060⟩

Export

BibTeX TEI Dublin Core DC Terms EndNote Datacite

Collections

COMUE-NORMANDIE UNICAEN ABTE
45 View
0 Download

Altmetric

Share

Gmail Facebook Twitter LinkedIn More