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Characterization of the Aromatic and Phenolic Profile of Fi..:
María Guerrero-Chanivet
;
Manuel J. Valcárcel-Muñoz
;
M. Valme García-Moreno
.
Food Physics and (Bio)Chemistry. , 2020
Link:
https://doi.org/10.3390/foods9111613
RT Journal T1
Characterization of the Aromatic and Phenolic Profile of Five Different Wood Chips Used for Ageing Spirits and Wines
UL https://suche.suub.uni-bremen.de/peid=base-ftmdpi:oai:mdpi.com:_2304-8158_9_11_1613_&Exemplar=1&LAN=DE A1 María Guerrero-Chanivet A1 Manuel J. Valcárcel-Muñoz A1 M. Valme García-Moreno A1 Dominico A. Guillén-Sánchez PB Multidisciplinary Digital Publishing Institute YR 2020 K1 oak K1 cherry K1 chestnut K1 wood chips K1 phenolic compounds K1 aroma K1 ageing JF Food Physics and (Bio)Chemistry LK http://dx.doi.org/https://doi.org/10.3390/foods9111613 DO https://doi.org/10.3390/foods9111613 SF ELIB - SuUB Bremen
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