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Phenolic Composition of Vinegars over an Accelerated Aging Process Using Different Wood Species (Acacia, Cherry, Chestnut, and Oak): Effect of Wood Toasting
Cerezo, Ana B., Álvarez-Fernández, M. Antonia, Hornedo-Ortega, Ruth, Troncoso, Ana M., García-Parrilla, M. CarmenVolume:
62
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf500654d
Date:
May, 2014
File:
PDF, 1008 KB
english, 2014