Article ISI SCOPUS
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE  (2019)

Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage

Martinez-Gil, A; Cadahia, E; de Simon, BF; Gutierrez-Gamboa, G; Nevares, I; del Alamo-Sanza, M

Keywords: volatile compounds, toasting, ellagitannins, Quercus humboldtii, low-molecular-weight phenols, seasoning

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Título según WOS: Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage
Título según SCOPUS: Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage
Título de la Revista: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volumen: 99
Número: 1
Editorial: WILEY-BLACKWELL
Fecha de publicación: 2019
Página de inicio: 315
Página final: 324
Idioma: English
DOI:

10.1002/jsfa.9190
Notas: ISI, SCOPUS