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2 matching references were found.
Cadahía, E.; Fernández de Simón, B.; Jalocha, J., Volatile compounds in Spanish, French, and American oak woods after natural seasoning and toasting, J. Agric. Food Chem., 2003, 51, 20, 5923-5932, https://doi.org/10.1021/jf0302456 . [all data]
de Simon, B.F.; Estruelas, E.; Munoz, A.M.; Cadahia, E.; Sanz, M., Volatile compounds in acacia, chestnut, cherry, ash, and oak woods, with a view to their use in cooperage, J. Agric. Food Chem., 2009, 57, 8, 3217-3227, https://doi.org/10.1021/jf803463h . [all data]