Extractives Content in Cooperage Oak Wood during Natural Seasoning and Toasting; Influence of Tree Species, Geographic Location, and Single-Tree Effects-Reference-Cited by-同舟云学术

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

Published:2002-09-12 Issue:21 Volume:50 Page:5955-5961
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Doussot Franck¹,De Jéso Bernard¹,Quideau Stéphane¹,Pardon Patrick¹

Affiliation:

1. Institut du Pin, Université Bordeaux 1, 351 cours de la Libération, 33405 Talence Cedex, France, and Laboratoire de Chimie des Substances Végétales, Centre de Recherche en Chimie Moléculaire, Université Bordeaux 1, 351 cours de la Libération, 33405 Talence Cedex, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf020494e

Reference40 articles.

1. Variation of the Flavour and Extractives of European Oak Wood from Two French Forests

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