Effect of size and toasting degree of oak chips used for winemaking on the ellagitannin content and on the acutissimin formation
- Le Grottaglie, L.
- García-Estévez, I.
- Romano, R.
- Manzo, N.
- Rivas-Gonzalo, J.C.
- Alcalde-Eon, C.
- Escribano-Bailón, M.T.
ISSN: 0023-6438
Année de publication: 2015
Volumen: 60
Número: 2
Pages: 934-940
Type: Article