Dry vs soaked wood: Modulating the volatile extractible...

Food Chemistry 2013 / 05 Vol. 138; Iss. 1

Dry vs soaked wood: Modulating the volatile extractible fraction of oak wood by heat treatments

Duval, Charlie J., Sok, Nicolas, Laroche, Jérémy, Gourrat, Karine, Prida, Andréi, Lequin, Sonia, Chassagne, David, Gougeon, Régis D.
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Volume:
138
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2012.09.117
Date:
May, 2013
File:
PDF, 650 KB
english, 2013
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