Effect of Toasting Intensity at Cooperage on Phenolic Compounds in Acacia (Robinia pseudoacacia) Heartwood

  1. Sanz, M.
  2. Fernández De Simón, B.
  3. Esteruelas, E.
  4. Muñoz, A.M.
  5. Cadahía, E.
  6. Hernández, T.
  7. Estrella, I.
  8. Pinto, E.
Journal:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561,  1520-5118

Year of publication: 2011

Volume: 59

Issue: 7

Pages: 3135-3145

Type: Article

DOI: 10.1021/JF1042932 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus