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.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Ano de publicación: 2020

Volume: 329

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2020.127181 GOOGLE SCHOLAR
Fonte de datos: Scopus