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.
Revue:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561,  1520-5118

Année de publication: 2011

Volumen: 59

Número: 7

Pages: 3135-3145

Type: Article

DOI: 10.1021/JF1042932 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus