Oxygen transmission rate in American oak barrel staves used for wine aging: Influence of wood macrostructure.

Del Alamo-Sanza M, Asensio-Cuadrado M, Martínez-Gil AM, Nevares I

DOI: 10.1002/jsfa.70810
Published: 2026 Oct
Container: Journal of the science of food and agriculture
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1002/jsfa.70810,
  title = {Oxygen transmission rate in American oak barrel staves used for wine aging: Influence of wood macrostructure.},
  author = {Del Alamo-Sanza M and Asensio-Cuadrado M and Martínez-Gil AM and Nevares I},
  year = {2026},
  journal = {Journal of the science of food and agriculture},
  doi = {10.1002/jsfa.70810},
  url = {https://doi.org/10.1002/jsfa.70810}
}

RIS

TY  - JOUR
TI  - Oxygen transmission rate in American oak barrel staves used for wine aging: Influence of wood macrostructure.
AU  - Del Alamo-Sanza M
AU  - Asensio-Cuadrado M
AU  - Martínez-Gil AM
AU  - Nevares I
PY  - 2026
JO  - Journal of the science of food and agriculture
DO  - 10.1002/jsfa.70810
UR  - https://doi.org/10.1002/jsfa.70810
ER  -

APA

M, D. A., M, A., AM, M., & I, N. (2026). Oxygen transmission rate in American oak barrel staves used for wine aging: Influence of wood macrostructure.. Journal of the science of food and agriculture. https://doi.org/10.1002/jsfa.70810

Source records

pubmed · retrieved 2026-09-27T09:24:21.918Z