Effect of size and toasting degree of oak chips used for winemaking on the ellagitannin content and on the acutissimin formation

  1. Le Grottaglie, L.
  2. García-Estévez, I.
  3. Romano, R.
  4. Manzo, N.
  5. Rivas-Gonzalo, J.C.
  6. Alcalde-Eon, C.
  7. Escribano-Bailón, M.T.
Aldizkaria:
LWT - Food Science and Technology

ISSN: 0023-6438

Argitalpen urtea: 2015

Alea: 60

Zenbakia: 2

Orrialdeak: 934-940

Mota: Artikulua

DOI: 10.1016/J.LWT.2014.10.046 GOOGLE SCHOLAR
Datuen iturria: Scopus