Polyphenolic compounds as chemical markers of wine ageing in contact with cherry, chestnut, false acacia, ash and oak wood

✍ Scribed by Fernández de Simón, B.; Sanz, M.; Cadahía, E.; Martínez, J.; Esteruelas, E.; Muñoz, A.M.

• Book ID: 121709635
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 842 KB
• Volume: 143
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2013.07.096