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This article has been cited by the following article(s):
A Study on the Influence of the Use of Sulphur Dioxide, the Distillation System and the Aging Conditions on the Final Sensory Characteristics of BrandyMaría Guerrero-Chanivet, Manuel J. Valcárcel-Muñoz, Dominico Antonio Guillén-Sánchez, et al.
Foods 11 (21) 3540 (2022)
Biotechnological aspects of improving the quality of young brandy distillatesOlga Chursina, Viktor Zagorouiko, Ludmila Legasheva, et al.
BIO Web of Conferences 39 07003 (2021)