Are the furanic aldehydes ratio and phenolic aldehydes ratios reliable to assess the addition of vanillin and caramel to the aged wine spirit?

Canas, SaraAnjos, O.Caldeira, IldaBelchior, A. Pedro2019-03-282019-03-282019http://hdl.handle.net/10400.11/6428Só está disponível o resumo.engAre the furanic aldehydes ratio and phenolic aldehydes ratios reliable to assess the addition of vanillin and caramel to the aged wine spirit?journal article10.1016/j.foodcont.2018.07.048