Volatilome fingerprint of red wines aged with chips or staves: Influence of the aging time and toasting degree

MARÍA DE LAS NIEVES LÓPEZ DE LERMA EXTREMERARAFAEL PEINADO AMORES2026-01-292026-01-29202010.1016/j.foodchem.2019.1258012-s2.0-85075377095https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/31067Analytical ChemistryFood ScienceAnalytical ChemistryFood ScienceVolatilome fingerprint of red wines aged with chips or staves: Influence of the aging time and toasting degreeresearch article