Effect of Toasting Intensity and Wood Grain on Polyphenolic Compounds and Aroma Components in Oak (Quercus petraea) Heartwood
ZHANG Bo, HE Fei, CAI Jian, WANG Yunhe, DUAN Changqing, HAN Shunyu
FOOD SCIENCE . 2017, (20): 70 -82 .  DOI: 10.7506/spkx1002-6630-201720011