Volatile composition of oak wood from different customised oxygenation wine barrels: Effect on red wine

  1. Sánchez-Gómez, R.
  2. del Alamo-Sanza, M.
  3. Nevares, I.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2020

Alea: 329

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2020.127181 GOOGLE SCHOLAR