Ellagitannins from Portuguese oak wood (Quercus pyrenaica Willd.) used in cooperage: Influence of geographical origin, coarseness of the grain and toasting level

Holzforschung

Volumn 61, Issue 2, 2007, Pages 155-160

  Jordão, António Manuel ^a   Ricardo Da Silva, Jorge Manuel ^a   Laureano, Olga ^a  

^a INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

ellagic acid; ellagitannins; grain; oak wood; Quercus alba; Quercus petraea; Quercus pyrenaica; toasting intensity

Indexed keywords

EID: 54249120279     PISSN: 00183830     EISSN: 1437434X     Source Type: Journal    
DOI: 10.1515/HF.2007.028     Document Type: Article

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