Effect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenation

  1. Martínez-Gil, A.M.
  2. del Alamo-Sanza, M.
  3. Nevares, I.
  4. Sánchez-Gómez, R.
  5. Gallego, L.
Revista:
Food Research International

ISSN: 1873-7145,  0963-9969

Año de publicación: 2020

Volumen: 128

Tipo: Artículo

DOI: 10.1016/J.FOODRES.2019.108703 GOOGLE SCHOLAR