Work

Formation of Furfurylthiol Exhibiting a Strong Coffee Aroma during Oak Barrel Fermentation from Furfural Released by Toasted Staves

Year: 2001

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf010539w

Authors: Louis Blanchard, Takatoshi Tominaga, Denis Dubourdieu

Institution: Université Bordeaux Segalen

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1984083583

FWCI: 2.667

Cites: 5

Cited by: 97

Related to: 10