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Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints
Research article (Journal of Agricultural and Food Chemistry, 2023) · cited 15× · AI/ML
Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints
Summary
Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints is a scholarly article[1].
Key Facts
Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints. Retrieved May 24, 2026, from https://4ort.xyz/entity/influence-of-oak-species-toasting-degree-and-aging-time-on-the-differentiation-of-brandies-using-a-chemometrics-approach
MLA“Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/influence-of-oak-species-toasting-degree-and-aging-time-on-the-differentiation-of-brandies-using-a-chemometrics-approach.
BibTeX@misc{4ortxyz_influence-of-oak-species-toasting-degree-and-aging-time-on-the-differentiation-of-brandies-using-a-chemometrics-approach_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints}}, year = {2026}, url = {https://4ort.xyz/entity/influence-of-oak-species-toasting-degree-and-aging-time-on-the-differentiation-of-brandies-using-a-chemometrics-approach}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints — https://4ort.xyz/entity/influence-of-oak-species-toasting-degree-and-aging-time-on-the-differentiation-of-brandies-using-a-chemometrics-approach (retrieved 2026-05-24)
