TY  JOUR
TI  OBJECTIVE QUALITY ESTIMATION INDICES FOR CHERRY BRANDIES
KW  Cherry brandies
KW  volatile compounds
KW  aromatic profiles
KW  correlation coefficient
JO  Food Processing: Techniques and Technology
AU  Krikunova, L..
AU  Dubinina, E..
AU  Alieva, G..
PY  2016
IS  41
PB  Kemerovo State University