Work

Volatile composition of oak and chestnut woods used in brandy ageing: Modification induced by heat treatment

Year: 2005

Type: article

Source: Journal of Food Engineering

DOI: 10.1016/j.jfoodeng.2005.05.008

Authors: Ilda Caldeira, M.C. Clímaco, R. Bruno de Sousa, A.P. Belchior

Institution: University of Lisbon

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1994935602

FWCI: 4.6

Cites: 40

Cited by: 71

Related to: 10