Deconstructing thermal processing of cooperage oak: How oak species, toasting levels and charring levels collectively modulate phenolic profiles.
- DOI
- 10.1016/j.foodres.2026.119240
- Published
- 2026 Jul 1
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119240,
title = {Deconstructing thermal processing of cooperage oak: How oak species, toasting levels and charring levels collectively modulate phenolic profiles.},
author = {Huang Y and Gou J and Cui D and Luo M and Qi M and Li J and Fang J and Gao K and Yu K and Duan C and Shi Y and Lan Y},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.119240},
url = {https://doi.org/10.1016/j.foodres.2026.119240}
}RIS
TY - JOUR TI - Deconstructing thermal processing of cooperage oak: How oak species, toasting levels and charring levels collectively modulate phenolic profiles. AU - Huang Y AU - Gou J AU - Cui D AU - Luo M AU - Qi M AU - Li J AU - Fang J AU - Gao K AU - Yu K AU - Duan C AU - Shi Y AU - Lan Y PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.119240 UR - https://doi.org/10.1016/j.foodres.2026.119240 ER -
APA
Y, H., J, G., D, C., M, L., M, Q., J, L., J, F., K, G., K, Y., C, D., Y, S., & Y, L. (2026). Deconstructing thermal processing of cooperage oak: How oak species, toasting levels and charring levels collectively modulate phenolic profiles.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.119240
Source records
- pubmed · retrieved 2026-09-26T08:01:29.976Z