Volatile Composition of Oak and Chestnut Woods Used in Brandy Ageing: Modification Induced by Heat Treatment

AuthID
 P-004-HKP
4
Author(s)
Climaco, MC
·
Belchior, AP
Tipo de Documento
Article
Year published
2006
Publicado
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 76, Número: 2, Páginas: 202-211 (10)
Indexing
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Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-33645222445
Wos: WOS:000237149900012
Source Identifiers
ISSN: 0260-8774
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