Physicochemical and Sensory Evaluation of Wine Brandies Aged Using Oak and Chestnut Wood Simultaneously in Wooden Barrels and in Stainless Steel Tanks with Staves

AuthID
 P-00M-97X
6
Author(s)
Lino, J
·
Soares, A
·
Belchior, AP
Document Type
Article
Year published
2016
Published
in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, ISSN: 0950-5423
Volume: 51, Issue: 12, Pages: 2537-2545 (9)
Indexing
Wos®
Scopus®
Crossref®30
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84990927948
Wos: WOS:000388559500005
Source Identifiers
ISSN: 0950-5423
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