Impact of Toasting Oak Barrels on the Presence of Polycyclic Aromatic Hydrocarbons in Wine

Pascal Chatonnet, Julien Escobessa

Open source

DOI: 10.1021/jf071665o
Published: 2007-11-15
Container: Journal of Agricultural and Food Chemistry
Publisher: American Chemical Society (ACS)
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1021/jf071665o,
  title = {Impact of Toasting Oak Barrels on the Presence of Polycyclic Aromatic Hydrocarbons in Wine},
  author = {Pascal Chatonnet and Julien Escobessa},
  year = {2007},
  journal = {Journal of Agricultural and Food Chemistry},
  doi = {10.1021/jf071665o},
  url = {https://doi.org/10.1021/jf071665o}
}

RIS

TY  - JOUR
TI  - Impact of Toasting Oak Barrels on the Presence of Polycyclic Aromatic Hydrocarbons in Wine
AU  - Pascal Chatonnet
AU  - Julien Escobessa
PY  - 2007
JO  - Journal of Agricultural and Food Chemistry
DO  - 10.1021/jf071665o
UR  - https://doi.org/10.1021/jf071665o
ER  -

APA

Chatonnet, P., & Escobessa, J. (2007). Impact of Toasting Oak Barrels on the Presence of Polycyclic Aromatic Hydrocarbons in Wine. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf071665o

Source records

crossref · retrieved 2026-09-25T08:03:42.079Z