Volatile and phenolic composition of red wines subjected to aging in oak cask of different toast degree during two periods of time - Concepedia

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Volatile and phenolic composition of red wines subjected to aging in oak cask of different toast degree during two periods of time

28

Citations

31

References

2017

Year

Georgiana-Diana Dumitriu, Nieves López de Lerma, Cătălin Zamfir, Valeriu V. Cotea, Rafael A. Peinado

Food ChemistryOak CaskRed WinesShelf LifePhenolic CompositionPost-harvest PhysiologyQuality Deterioration

References

	Year	Citations

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