Phenolic Profile, Antioxidant Activity, Chemical Composition, and Elements of Merlot Wine Stored in Toasted Oak Barrels by Anita Pichler, Ivana Ivić, Jurislav Babić, Josip Mesić, Ina Ćorković, Tanja Marković, Mirela Kopjar

Subjects: Get full text

Understanding Wood Polysaccharide Depolymerization and Denaturation Under Different Toasting Conditions Through Analysis of Sugars Extracted from French Oak Chips by Genki Kainuma, Ayano Mochizuki, Fumie Watanabe-Saito, Masashi Hisamoto, Norihisa Kusumoto, Gilles de Revel, Tohru Okuda

Subjects: Get full text

Modifications in aroma characteristics of ‘Merlot’ dry red wines aged in American, French and Slovakian oak barrels with different toasting degrees by Haocheng Lu, Binhao Cheng, Yibin Lan, Changqing Duan, Fei He

Subjects: Get full text

Effects of Different Toasting Degrees of Lychee Wood on the Flavor of Lychee Brandy Analyzed by Electronic Nose and Gas Chromatography-Mass Spectrometry by HUANG Chen, CAO Huiying, GUO Dejun,, WANG Runling

Subjects: “…lychee brandy; lychee wood; toasting degree; gas chromatography-mass spectrometry; electronic nose…”
Get full text

Effect of varying levels of acorn flour on antioxidant, staling and sensory properties of Iranian toast by Babak Mousavi, Sajad Ghaderi, Mohammad Ali Hesarinejad, Azizollah Pourmahmoudi

Subjects: Get full text

Du bon usage de la vodka by Philippe Mennecier

Subjects: Get full text

脑梗死TOAST各型急性期血压进程与预后差异

Subjects: Get full text