The dynamic of roasted aroma compounds release from oak wood: investigation of the heating barrel process and some spirit maturation parameters-Reference-Cited by-同舟云学术

The dynamic of roasted aroma compounds release from oak wood: investigation of the heating barrel process and some spirit maturation parameters

Published:2021-09-27 Issue:6 Volume:55 Page:1821-1839
ISSN:0043-7719
Container-title:Wood Science and Technology
language:en
Short-container-title:Wood Sci Technol

Author:

Picard Magali^ORCID,Nonier Marie-Françoise,Vivas Nathalie,Vivas Nicolas

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Plant Science,General Materials Science,Forestry

Link

https://link.springer.com/content/pdf/10.1007/s00226-021-01330-5.pdf

Reference75 articles.

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5. Baldwin S, Black RA, Andreasen AA, Adams SL (1967) Aromatic congener formation in maturation of alcoholic distillates. J Agric Food Chem 15(3):381–385

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