Volatile composition of oak wood from different customised oxygenation wine barrels: Effect on red wine

  1. Sánchez-Gómez, R.
  2. del Alamo-Sanza, M.
  3. Nevares, I.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2020

Volumen: 329

Type: Article

DOI: 10.1016/J.FOODCHEM.2020.127181 GOOGLE SCHOLAR
La source de données: Scopus