Sensory-Directed Identification of Taste-Active Ellagitannins in American (Quercus alba L.) and European Oak Wood (Quercus robur L.) and Quantitative Analysis in Bourbon Whiskey and Oak-Matured Red Wines-Reference-Cited by-同舟云学术

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Sensory-Directed Identification of Taste-Active Ellagitannins in American (Quercus alba L.) and European Oak Wood (Quercus robur L.) and Quantitative Analysis in Bourbon Whiskey and Oak-Matured Red Wines

Published:2006-04-07 Issue:9 Volume:54 Page:3380-3390
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Glabasnia Arne¹,Hofmann Thomas¹

Affiliation:

1. Institut für Lebensmittelchemie, Universität Münster, Corrensstrasse 45, D-48149 Münster, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf052617b

Reference26 articles.

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