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Comparative study on the use of seasoned or unseasoned casks made of wood from different origins for the ageing of Sherry vinegar.
González-García, Juan Alberto; Cereceda, Marta; Durán-Guerrero, Enrique; Rodríguez-Dodero, M Carmen; Castro, Remedios.
Afiliación
  • González-García JA; Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Puerto Real, Spain.
  • Cereceda M; Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Puerto Real, Spain.
  • Durán-Guerrero E; Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Puerto Real, Spain.
  • Rodríguez-Dodero MC; Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Puerto Real, Spain.
  • Castro R; Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Puerto Real, Spain.
J Sci Food Agric ; 104(3): 1271-1281, 2024 Feb.
Article en En | MEDLINE | ID: mdl-37756429
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Vino / Ácido Acético Idioma: En Revista: J Sci Food Agric Año: 2024 Tipo del documento: Article País de afiliación: España Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Vino / Ácido Acético Idioma: En Revista: J Sci Food Agric Año: 2024 Tipo del documento: Article País de afiliación: España Pais de publicación: Reino Unido