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1 Ergebnisse
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Effect of size and toasting degree of oak chips used for wi..:
Le Grottaglie, L
;
García Estévez, Ignacio
;
Romano, R
...
https://doi.org/10.1016/j.lwt.2014.10.046. , 2015
Link:
http://hdl.handle.net/10366/141138
RT Journal T1
Effect of size and toasting degree of oak chips used for winemaking on the ellagitannin content and on the acutissimin formation
UL https://suche.suub.uni-bremen.de/peid=base-ftunivsalamanca:oai:gredos.usal.es:10366_141138&Exemplar=1&LAN=DE A1 Le Grottaglie, L A1 García Estévez, Ignacio A1 Romano, R A1 Manzo, N A1 Rivas Gonzalo, Julián C A1 Alcalde Eon, Cristina A1 Escribano Bailón, María Teresa YR 2015 K1 C-glycosidic ellagitannin K1 Acutissimin K1 Oak chips K1 Toasting K1 Flavonoids JF https://doi.org/10.1016/j.lwt.2014.10.046 LK http://hdl.handle.net/10366/141138 DO http://hdl.handle.net/10366/141138 SF ELIB - SuUB Bremen
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