Current Research in Food Science
 2024
DOI: 10.1016/j.crfs.2024.100900
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Applying kinetic models to the study of the influence of wood contact surface area/volume ratio on the ageing of Brandy de Jerez

Rocío Trillo-Ollero,
Luis M. Trillo-Gutiérrez,
M. Valme García-Moreno
et al.
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