The quality of white wines fermented in Croatian oak barrels
- 10 November 2005
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 100 (1) , 124-128
- https://doi.org/10.1016/j.foodchem.2005.09.034
Abstract
No abstract availableKeywords
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- The Content of Phenolic Acid and Aldehyde Flavor Components of White Oak As Affected by Site and SpeciesAmerican Journal of Enology and Viticulture, 1992
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