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Identification and Distribution of New Impact Aldehydes in Toasted Oak Wood (Quercus petraea)

Marie Courregelongue1,2, Svitlana Shinkaruk2, Andrei Prida1

  • 1Tonnellerie Seguin Moreau, Cognac France 16100, France.

Journal of Agricultural and Food Chemistry
|September 7, 2022
PubMed

Keywords:
Wittig reactionaldehydesaroma impactisomerizationoak woodtoasting

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