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   <ow:Publication rdf:about="oai:digibug.ugr.es:10481/105564">
      <dc:title>The influence of added caramel on furanic aldehyde content of matured brandies</dc:title>
      <dc:creator>Quesada Granados, José Javier</dc:creator>
      <dc:creator>Villalón Mir, Marina</dc:creator>
      <dc:creator>López García De La Serrana, Herminia</dc:creator>
      <dc:creator>López Martínez, María del Carmen</dc:creator>
      <dc:description>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.</dc:description>
      <dc:date>2025-07-22T11:45:48Z</dc:date>
      <dc:date>2025-07-22T11:45:48Z</dc:date>
      <dc:date>1996</dc:date>
      <dc:type>preprint</dc:type>
      <dc:identifier>Food Chemistry, Vol. 56, No. 4, pp. 415- 419, 1996</dc:identifier>
      <dc:identifier>https://hdl.handle.net/10481/105564</dc:identifier>
      <dc:identifier>10.1016/0308-8146(95)00210-3</dc:identifier>
      <dc:language>eng</dc:language>
      <dc:rights>http://creativecommons.org/licenses/by-nc-nd/4.0/</dc:rights>
      <dc:rights>open access</dc:rights>
      <dc:rights>Attribution-NonCommercial-NoDerivatives 4.0 Internacional</dc:rights>
      <dc:publisher>Elsevier</dc:publisher>
   </ow:Publication>
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