Effect of the degree of toasting on the extraction pattern and profile of antioxidant polyphenols leached from oak chips in model wine systems
Crossref DOI link: https://doi.org/10.1007/s00217-014-2410-x
Published Online: 2014-12-30
Published Print: 2015-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kanakaki, Evelina
Siderakou, Danae
Kallithraka, Stamatina
Kotseridis, Yorgos
Makris, Dimitris P.
Text and Data Mining valid from 2014-12-30