Funder
Fundação para a Ciência e a Tecnologia
European Regional Development Fund
Programa Operacional Temático Factores de Competitividade
Reference34 articles.
1. Effects of the treatment with oak chips on color-related phenolics, volatile composition, and sensory profile of red wines: The case of Aglianico and Montepulciano;Baiano;European Food Research and Technology,2016
2. Different sorption behaviors for wine polyphenols in contact with oak wood;Barrera-García;Journal of Agricultural and Food Chemistry,2007
3. Role of wood macromolecules on selective sorption of phenolic compounds by wood;Barrera-García;Journal of Agricultural and Food Chemistry,2008
4. Sorption behavior of volatile phenols at the oak wood/wine interface in a model system;Barrera-García;Journal of Agricultural and Food Chemistry,2006
5. Effect of biofilm formation by Oenococcus oeni on malolactic fermentation and the release of aromatic compounds in wine;Bastard;Frontiers in Microbiology,2016
Cited by
18 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