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Lignans in Spirits: Chemical Diversity, Quantification, and Sensory Impact of (±)-Lyoniresinol

Delphine Winstel1, Axel Marchal2

  • 1Unité de recherche Œnologie, EA 4577, USC 1366 INRA, Université de Bordeaux, ISVV, 33882 Villenave d'Ornon, France. delphine.winstel@u-bordeaux.fr.

Molecules (Basel, Switzerland)
|January 2, 2019
PubMed

Keywords:
Lignanbitternessoak ageingquantificationtaste-active compound

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