Influence of the botanical origin and toasting level on the ellagitannin content of wines aged in new and used oak barrels
Navarro, María, Kontoudakis, Nikolaos, Gómez-Alonso, Sergio, García-Romero, Esteban, Canals, Joan Miquel, Hermosín-Gutíerrez, Isidro, Zamora, FernandoVolume:
87
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2016.07.016
Date:
September, 2016
File:
PDF, 1.17 MB
english, 2016