Volatile and phenolic composition of red wines subjected to aging in oak cask of different toast degree during two periods of time

MARÍA DE LAS NIEVES LÓPEZ DE LERMA EXTREMERARAFAEL PEINADO AMORES2026-01-292026-01-29201710.1016/j.lwt.2017.08.0572-s2.0-85028088444https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/28373Food ScienceVolatile and phenolic composition of red wines subjected to aging in oak cask of different toast degree during two periods of timeresearch article