TY  - JOUR 
AU  - Le Grottaglie, L.
AU  - García Estévez, Ignacio
AU  - Romano, R.
AU  - Manzo, N.
AU  - Rivas Gonzalo, Julián C.
AU  - Alcalde Eon, Cristina
AU  - Escribano Bailón, María Teresa
PY  - 2015
SN  - 0023-6438
UR  - http://hdl.handle.net/10366/141138
AB  - [EN] The effect of size (2 and 8 mm) and toasting degree (light, medium and high) of oak chips on the C-glycosidic ellagitannins composition of model wine solutions has been studied by HPLC-ESI-MS-MS. Furthermore, the effect of the presence of...
LA  - eng
KW  - C-glycosidic ellagitannin
KW  - Acutissimin
KW  - Oak chips
KW  - Toasting
KW  - Flavonoids
TI  - Effect of size and toasting degree of oak chips used for winemaking on the ellagitannin content and on the acutissimin formation
DO  - 10.1016/j.lwt.2014.10.046
T2  - LWT - Food Science and Technology
VL  - 60
M2  - 934
ER  -