Work

Sensory-Directed Identification of Taste-Active Ellagitannins in American (Quercus albaL.) and European Oak Wood (Quercus roburL.) and Quantitative Analysis in Bourbon Whiskey and Oak-Matured Red Wines

Year: 2006

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf052617b

Authors: Arne Glabasnia, Thomas Hofmann

Institution: University of Münster

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2092806042

FWCI: 8.137

Cites: 10

Cited by: 230

Related to: 10