The influence of added caramel on furanic aldehyde content of matured brandies

dc.contributor.author	Quesada Granados, José Javier
dc.contributor.author	Villalón Mir, Marina
dc.contributor.author	López García De La Serrana, Herminia
dc.contributor.author	López Martínez, María del Carmen
dc.date.accessioned	2025-07-22T11:45:48Z
dc.date.available	2025-07-22T11:45:48Z
dc.date.issued	1996
dc.identifier.citation	Food Chemistry, Vol. 56, No. 4, pp. 415- 419, 1996	es_ES
dc.identifier.uri	https://hdl.handle.net/10481/105564
dc.description.abstract	Study was carried out on the furanic aldehyde content of commercial brandies and wine distillates subjected to controlled ageing, in order to determine the influence of caramel colour on the furfural / hydroxymethylfurfural ratio of these brandies. Use of suitable techniques established the influence of caramel colour on this ratio.	es_ES
dc.language.iso	eng	es_ES
dc.publisher	Elsevier	es_ES
dc.rights	Attribution-NonCommercial-NoDerivatives 4.0 Internacional	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/	*
dc.title	The influence of added caramel on furanic aldehyde content of matured brandies	es_ES
dc.type	preprint	es_ES
dc.rights.accessRights	open access	es_ES
dc.identifier.doi	10.1016/0308-8146(95)00210-3
dc.type.hasVersion	AM	es_ES

Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 Internacional