Cerezo, Ana B <br/><br/>
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 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/jf500654d  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acacia--chemistry<br/>Chromatography, Liquid<br/>Flavoring Agents--chemistry<br/>Food Handling--instrumentation<br/>Phenols--chemistry<br/>Prunus--chemistry<br/>Quercus--chemistry<br/>Time Factors<br/>Wine--analysis<br/>Wood--chemistry