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Volatile Composition of Oak and Chestnut Woods Used in Brandy Ageing: Modification Induced by Heat Treatment

AuthID
P-004-HKP

Author(s)

Caldeira, I

Climaco, MC

de Sousa, RB

Belchior, AP

Tipo de Documento

Article

Year published

2006

Publicado

in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774

Volume: 76, Número: 2, Páginas: 202-211 (10)

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Publication Identifiers

DOI: 10.1016/j.jfoodeng.2005.05.008

SCOPUS: 2-s2.0-33645222445

Wos: WOS:000237149900012

Source Identifiers

ISSN: 0260-8774

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Volatile Composition of Oak and Chestnut Woods Used in Brandy Ageing: Modification Induced by Heat Treatment

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Volatile Composition of Oak and Chestnut Woods Used in Brandy Ageing: Modification Induced by Heat Treatment

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