Suitability of alternative wood types other than American oak wood for the ageing of Sherry vinegar

Author:

Chanivet Marina,Durán-Guerrero Enrique,Barroso Carmelo G.,Castro RemediosORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

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3. Analysis of French and American oak chips with different toasting degrees by headspace solid-phase microextraction-gas chromatography–mass spectrometry;Bozalongo;Journal of Chromatography A,2007

4. C.I.E. (Commission Internationale de L’Eclairage). (1986). Publication C.I.E. No.15.2. In Colorimetry (2nd ed.). Vienna.

5. Chemical and chromatic characteristics of Tempranillo, Cabernet Sauvignon and Merlot wines from DO Navarra aged in Spanish and French oak barrels;Cadahía;Food Chemistry,2009

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