Brett Paull from the University of Tasmania, Tasmania and his team describe the latest development in portable LC instruments and their experience of taking portable systems out to the field.
Andrew Gooley
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Articles by Andrew Gooley
Calvados is an apple-brandy of Normandy (France). Mashed apples are fermented to obtain cider and then distilled to give the young spirit.
Calvados is an apple-brandy of Normandy (France). Mashed apples are fermented to obtain cider, which is then distilled to give the young spirit.
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Latest Updated Articles
Chemical Characterization of Calvados (Apple Brandy) Young Spirits: Separation of Polar and Non-Polar Volatile CompoundsPublished: December 1st 2007 | Updated:
Chemical Characterization of Calvados (Apple Brandy) Young Spirits: Separation of Polar and Non-Polar Volatile CompoundsPublished: December 2nd 2007 | Updated:
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