Document is current
Any future updates will be listed below
-
Authors
Gombau, Jordi
Solé-Clua, Ignasi
Sabaté, Judit
Mena-Morales, Adela
García-Romero, Esteban
Giordanengo, Thomas
Biolou, Thomas
Mourey, Nicolas
Cabanillas, Pedro
Fort, Francesca
Canals, Joan Miquel
Zamora, Fernando
-
Funding
Funding for this research was provided by:
Universitat Rovira i Virgili
- License Information
-
More Information
Article History
Received: 31 January 2024
Revised: 4 April 2024
Accepted: 6 April 2024
First Online: 21 April 2024
Declarations
:
: Two of the authors work for Tonnellerie Radoux – Pronektar, which is the manufacturer of the oak alternatives used in this work. The rest of the authors declare that they have no known competing financial interests or personal relationships that could have influenced the work reported in this paper.
: All authors were compliant and followed the ethical guidelines, according to the requirements of European Food Research and Technology.
