Effect of Innovative Technology Using Staves and Micro-Oxygenation on the Odorant and Sensory Profile of Aged Wine Spirit

AuthID
 P-00S-EPS
7
Author(s)
Granja Soares, J
·
Roque, R
·
Belchior, AP
·
Tipo de Documento
Article
Year published
2020
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 333, Páginas: 127450 (9)
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Scopus®
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Publication Identifiers
Pubmed: 32663749
SCOPUS: 2-s2.0-85087650541
Wos: WOS:000567773700027
Source Identifiers
ISSN: 0308-8146
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