Phenolic Content, Volatile Composition and Sensory Profile of Red Wines Macerated with Toasted Woods from Different South American Botanical Species

AuthID
 P-017-8DG
5
Author(s)
Correia, AC
·
Botelho, RV
·
Ortega-Heras, M
·
Gonzílez-SanJosé, ML
Tipo de Documento
Article
Year published
2025
Publicado
in JOURNAL OF FOOD COMPOSITION AND ANALYSIS, ISSN: 0889-1575
Volume: 137
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85206526776
Wos: WOS:001341006300001
Source Identifiers
ISSN: 0889-1575
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