Volatile compounds and sensorial characterisation of red wine aged in cherry, chestnut, false acacia, ash and oak wood barrels

Published 2013 View Full Article

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Title
Volatile compounds and sensorial characterisation of red wine aged in cherry, chestnut, false acacia, ash and oak wood barrels
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 147, Issue -, Pages 346-356
Publisher
Elsevier BV
Online
2013-10-10
DOI
10.1016/j.foodchem.2013.09.158

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