Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage

  1. Martínez-Gil, A.
  2. Cadahía, E.
  3. Fernández de Simón, B.
  4. Gutiérrez-Gamboa, G.
  5. Nevares, I.
  6. del Álamo-Sanza, M.
Zeitschrift:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010,  0022-5142

Datum der Publikation: 2019

Ausgabe: 99

Nummer: 1

Seiten: 315-324

Art: Artikel

DOI: 10.1002/JSFA.9190 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus