| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398008 | Food Research International | 2013 | 40 Pages |
Abstract
⺠The aging chestnut treatment has a great influence on the phenolic content. ⺠Toasting process of chestnut barrels was not significant on the phenolic composition. ⺠Time aging was the crucial parameter on the evolution of phenolic compounds. ⺠Sorption effects were observed when chestnut chips were used. ⺠Chromatic characteristics were influenced by the aging treatment applied.
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Authors
M.E. Alañón, R. Schumacher, L. Castro-Vázquez, M.C. DÃaz-Maroto, I. HermosÃn-Gutiérrez, M.S. Pérez-Coello,