Volatile Compounds in Acacia, Chestnut, Cherry, Ash, and Oak Woods, with a View to Their Use in Cooperage-Reference-Cited by-同舟云学术

Volatile Compounds in Acacia, Chestnut, Cherry, Ash, and Oak Woods, with a View to Their Use in Cooperage

Published:2009-03-16 Issue:8 Volume:57 Page:3217-3227
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Fernández de Simón Brígida¹,Esteruelas Enrique¹,Muñoz Ángel M.¹,Cadahía Estrella¹,Sanz Miriam¹

Affiliation:

1. Departamento de Productos Forestales, Centro de Investigación Forestal, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, Apdo. 8111, 28080 Madrid, Spain, and Departamento I+D+I, Industrial Tonelera Navarra, Polígono “La Moyuela”, Monteagudo (Navarra), Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf803463h

Reference49 articles.

1. Extractives Content in Cooperage Oak Wood during Natural Seasoning and Toasting; Influence of Tree Species, Geographic Location, and Single-Tree Effects

2. Volatile Compounds in Spanish, French, and American Oak Woods after Natural Seasoning and Toasting

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