JORDÃO A.M., CORREIA A.C., BOTELHO R.V., ORTEGA-HERAS M., GONZÁLEZ-SANJOSÉ M.L. (2025)
Phenolic content, volatile composition and sensory profile of red wines macerated with toasted woods from different South American botanical species.
Journal of Food Composition and Analysis, 137 (part A), 106854
https://doi.org/10.1016/j.jfca.2024.106854