Identification and sensory evaluation of dehydro- and deoxy-ellagitannins formed upon toasting of oak wood (Quercus alba L.). (Q34620652)

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English	Identification and sensory evaluation of dehydro- and deoxy-ellagitannins formed upon toasting of oak wood (Quercus alba L.).	scientific article

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instance of

scholarly article

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Europe PubMed Central

PubMed publication ID

17444655

retrieved

3 August 2017

title

Identification and sensory evaluation of dehydro- and deoxy-ellagitannins formed upon toasting of oak wood (Quercus alba L.). (English)

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stated in

Europe PubMed Central

PubMed publication ID

17444655

retrieved

3 August 2017

main subject

Quercus alba

1 reference

inferred from

reverse claim

ZVFDKYBWZMATCT-UHFFFAOYSA-N

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inferred from

reverse claim

author name string

Arne Glabasnia

series ordinal

1

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stated in

Europe PubMed Central

PubMed publication ID

17444655

retrieved

3 August 2017

Thomas Hofmann

series ordinal

2

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stated in

Europe PubMed Central

PubMed publication ID

17444655

retrieved

3 August 2017

language of work or name

English

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publication date

20 April 2007

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stated in

Europe PubMed Central

PubMed publication ID

17444655

retrieved

3 August 2017

published in

Journal of Agricultural and Food Chemistry

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stated in

Europe PubMed Central

PubMed publication ID

17444655

retrieved

3 August 2017

volume

55

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stated in

Europe PubMed Central

PubMed publication ID

17444655

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3 August 2017

issue

10

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stated in

Europe PubMed Central

PubMed publication ID

17444655

retrieved

3 August 2017

page(s)

4109-4118

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Europe PubMed Central

PubMed publication ID

17444655

retrieved

3 August 2017

Identifiers

DOI

10.1021/JF070151M

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stated in

Europe PubMed Central

PubMed publication ID

17444655

retrieved

3 August 2017

PubMed publication ID

17444655

1 reference

stated in

Europe PubMed Central

PubMed publication ID

17444655

retrieved

3 August 2017

 

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