Open AccessOn the use of vibrational spectroscopy and scanning electron microscopy to study phenolic extractability of cooperage byproducts in wine
Author(s) -
Berta BacaBocanegra,
Julio NogalesBueno,
Brian Gorey,
Francisco J. Heredia,
Hugh J. Byrne,
José Miguel HernándezHierro
Publication year - 2019
Publication title -
european food research and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 102
eISSN - 1438-2385
pISSN - 1438-2377
DOI - 10.1007/s00217-019-03329-6
Subject(s) - wine , organoleptic , scanning electron microscope , fourier transform infrared spectroscopy , chemistry , attenuated total reflection , raman spectroscopy , infrared spectroscopy , chromatography , materials science , analytical chemistry (journal) , organic chemistry , chemical engineering , food science , optics , composite material , physics , engineering
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