Formation of Furfurylthiol Exhibiting a Strong Coffee Aroma...

Journal of Agricultural and Food Chemistry 2001 / 10 Vol. 49; Iss. 10

Formation of Furfurylthiol Exhibiting a Strong Coffee Aroma during Oak Barrel Fermentation from Furfural Released by Toasted Staves

Blanchard, Louis, Tominaga, Takatoshi, Dubourdieu, Denis
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Volume:
49
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf010539w
Date:
October, 2001
File:
PDF, 36 KB
english, 2001
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