Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Lidija Stopinsek"'
Autor:
Łukasz Pecio, Gabriela Gajek, Wieslaw Oleszek, Lidija Stopinsek, Renata Kontek, Mariusz Kowalczyk, Anna Stochmal, Ivan Mirt, Andy J. Pérez
Publikováno v:
Journal of agricultural and food chemistry. 65(23)
For centuries oak wood (Quercus robur) has been used in aging of wines and spirits, which is based on pleasant flavors given to beverages by phenolics transferred to the liquid during the maturation process. Other metabolites, such as triterpenoids,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a35a71e8d55b106112d420be4048313
https://pubmed.ncbi.nlm.nih.gov/28535679
https://pubmed.ncbi.nlm.nih.gov/28535679
Autor:
Renata Kontek, Wieslaw Oleszek, Gabriela Gajek, Andy J. Pérez, Łukasz Pecio, Mariusz Kowalczyk, Lidija Stopinsek, Anna Stochmal, Ivan Mirt
Publikováno v:
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association. 109(Pt 2)
For centuries wood containers have been used in aging of wines and spirits, due to the pleasant flavors they give to the beverages. Together with oak, sweet chestnut wood (Castanea sativa) have been often used for such purpose. The maturation process
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::36203eb3fa68470ba8764b6ba3b2f39c
https://pubmed.ncbi.nlm.nih.gov/28363853
https://pubmed.ncbi.nlm.nih.gov/28363853