Published in
Elsevier, LWT - Food Science and Technology, 2(60), p. 934-940, 2015
DOI: 10.1016/j.lwt.2014.10.046
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Effect of size and toasting degree of oak chips used for winemaking on the ellagitannin content and on the acutissimin formation
Journal article published in 2015 by
L. Le Grottaglie,
I. García Estévez 
,
R. Romano,
N. Manzo,
J. C. Rivas Gonzalo,
C. Alcalde Eon ,
M. T. Escribano Bailón
,
R. Romano,
N. Manzo,
J. C. Rivas Gonzalo,
C. Alcalde Eon ,
M. T. Escribano Bailón
This paper is available in a repository.
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