Phenolic composition of vinegars over an accelerated aging process using different wood species (acacia, cherry, chestnut, and oak): effect of wood toasting.

Cerezo, Ana B

Phenolic composition of vinegars over an accelerated aging process using different wood species (acacia, cherry, chestnut, and oak): effect of wood toasting. [electronic resource] - Journal of agricultural and food chemistry May 2014 - 4369-76 p. digital

Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't

1520-5118

10.1021/jf500654d doi


Acacia--chemistry
Chromatography, Liquid
Flavoring Agents--chemistry
Food Handling--instrumentation
Phenols--chemistry
Prunus--chemistry
Quercus--chemistry
Time Factors
Wine--analysis
Wood--chemistry