Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin content

  1. Navarro, M.
  2. Kontoudakis, N.
  3. Giordanengo, T.
  4. Gómez-Alonso, S.
  5. García-Romero, E.
  6. Fort, F.
  7. Canals, J.M.
  8. Hermosín-Gutíerrez, I.
  9. Zamora, F.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2016

Alea: 199

Orrialdeak: 822-827

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2015.12.081 GOOGLE SCHOLAR