Effect of size and toasting degree of oak chips used for...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2015 / 03 Vol. 60; Iss. 2

Effect of size and toasting degree of oak chips used for winemaking on the ellagitannin content and on the acutissimin formation

Le Grottaglie, L., García-Estévez, I., Romano, R., Manzo, N., Rivas-Gonzalo, J.C., Alcalde-Eon, C., Escribano-Bailón, M.T.
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
60
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2014.10.046
Date:
March, 2015
File:
PDF, 656 KB
english, 2015
Conversion to is in progress
Conversion to is failed