Adjustment of Nonlinear Models for Lignin and Its Degradation Products during the Aging of Armagnac
- 1 September 1987
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 52 (5) , 1280-1282
- https://doi.org/10.1111/j.1365-2621.1987.tb14062.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Characteristics of Oak Wood and Biochemical Aspects of Armagnac AgingAmerican Journal of Enology and Viticulture, 1984
- Chemical Mechanisms of Whiskey MaturationAmerican Journal of Enology and Viticulture, 1981
- Separation of vanillin, syringal?Dehyde, and other aromatic compounds in the extracts of French and American oak woods by brandy and aqueous alcohol solutionsPlant Foods for Human Nutrition, 1968