Volatile compounds and sensorial characterization of wines from four spanish denominations of origin, aged in Spanish Rebollo (Quercus pyrenaica Willd.) oak wood barrels

  1. De Simón, B.F.
  2. Cadahía, E.
  3. Sanz, M.
  4. Poveda, P.
  5. Perez-Magariño, S.
  6. Ortega-Heras, M.
  7. González-Huerta, C.
Aldizkaria:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Argitalpen urtea: 2008

Alea: 56

Zenbakia: 19

Orrialdeak: 9046-9055

Mota: Artikulua

DOI: 10.1021/JF8014602 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus