Author:
Alañón M. Elena,Pérez-Coello M. Soledad,Díaz-Maroto Ignacio J.,Martín-Alvarez Pedro J.,Vila-Lameiro Pablo,Díaz-Maroto M. Consuelo
Subject
Management, Monitoring, Policy and Law,Nature and Landscape Conservation,Forestry
Reference28 articles.
1. Determination of the aroma threshold of the cis and trans racemic forms of β-methyl-γ-octalactone by gas chromatography-sniffing analysis;Abbott;Am. J. Enol. Vitic.,1995
2. Extraction of volatile and semi-volatile components from oak wood used for aging wine by miniaturised pressurised liquid technique;Alañón;Int. J. Food Sci. Technol.,2009
3. Effects of wood on aroma compounds of wine;Boidron;Conn. Vigne. Vin.,1988
4. Changes in volatile compounds in Spanish, French and American oak wood after natural seasoning and toasting;Cadahía;J. Agric. Food Chem.,2003
5. Comparative study of the characteristics of American white oak (Quercus alba) and European oak (Quercus petraea and Q. robur) for production of barrels used in barrel ageing of wines;Chatonnet;Am. J. Enol. Vitic.,1998
Cited by
19 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献