Volatile Compounds From Oak, Cherry, Chestnut And Acacia Chips: Influence Of Toasting Level

AuthID
 P-002-FK0
4
Author(s)
Martins, N
·
Document Type
Article
Year published
2012
Published
in CIENCIA E TECNICA VITIVINICOLA, ISSN: 0254-0223
Volume: 27, Issue: 1, Pages: 49-57 (9)
Indexing
Wos®
Scopus®
Publication Identifiers
SCOPUS: 2-s2.0-84878590882
Wos: WOS:000307795600006
Source Identifiers
ISSN: 0254-0223
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