Accumulation of Vanillin during Barrel-Aging of White, Red, and Model Wines
- 1 July 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (7), 2584-2589
- https://doi.org/10.1021/jf970034z
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Determination of potent odourants in roasted coffee by stable isotope dilution assaysFlavour and Fragrance Journal, 1995
- The origin of ethylphenols in winesJournal of the Science of Food and Agriculture, 1992
- Incidence du traitement thermique du bois de chêne sur sa composition chimique. 2e partie : évolution de certains composés en fonction de l'intensité de brûlageOENO One, 1989
- Additional volatiles of black tea aromaJournal of Agricultural and Food Chemistry, 1984