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Ellagitannins quantification in oak wood and cognac eaux-de-vie

• Authors : Mathilde Gadrat; Joel Lavergne; Catherine Emo

Subjects: Agriculture (General); Plant culture; 3. Good health

• Source: IVES Technical Reviews (2021)

تفاصيل العنوان

Die Quantifizierung von Ellagitanninen in Eichenholz und in Cognac Eaux-de-vie: Basiert auf dem wissenschaftlichen Artikel “Validation of a Mass Spectrometry Method to Identify and Quantify Ellagitannins in Oak Wood and Cognac during Aging in Oak Barrels.” (Food Chem., 2020). Originalsprache des Artikels: Englisch. ; Ellagitannins quantification in oak wood and cognac eaux-de-vie: Sourced from the research article “Validation of a Mass Spectrometry Method to Identify and Quantify Ellagitannins in Oak Wood and Cognac during Aging in Oak Barrels.” (Food Chem., 2020). Original language of the article: English. ; Cuantificación de elagitaninos en madera de roble y el aguardiente coñac: Información extraída del artículo de investigación “Validation of a Mass Spectrometry Method to Identify and Quantify Ellagitannins in Oak Wood and Cognac during Aging in Oak Barrels.” (Food Chem., 2020). Idioma original del artículo: inglés. ; Quantification des ellagitanins dans le bois de chêne et les eaux-de-vie de cognac: Article prenant sa source de l'article de recherche “Validation of a Mass Spectrometry Method to Identify and Quantify Ellagitannins in Oak Wood and Cognac during Aging in Oak Barrels.” (Food Chem., 2020). Langue originale de l'article : anglais. ; Quantificazione degli ellagitannini in legno di quercia e Cognac: Fonte: articolo scientifico “Validation of a Mass Spectrometry Method to Identify and Quantify Ellagitannins in Oak Wood and Cognac during Aging in Oak Barrels.” (Food Chem., 2020). Lingua originale dell'articolo: inglese. ; Quantificação de elagitaninos de madeira de carvalho e conhaque eaux-de-vie: Extraído do artigo de investigação “Validation of a Mass Spectrometry Method to Identify and Quantify Ellagitannins in Oak Wood and Cognac during Aging in Oak Barrels.” (Food Chem., 2020). Língua original do artigo: inglês.

• Authors : Gadrat, Mathilde; Lavergne, Joel; Emo, Catherine

• Source: IVES Technical Reviews, rebe & wein; 2021 ; IVES Technical Reviews, vine and wine; 2021 ; IVES Technical Reviews, viña & vino; 2021 ; IVES Technical Reviews, vigne et vin; 2021 ; IVES Technical

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Walnusskonsum und gesundes Altern.

Subjects: *Walnut; *Women's health; *Alpha-linolenic acid

• Source: Vitalstoffe. 2021, Issue 1, p11-12. 2p.

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Polyphenol-Variabilität von zypriotischem Cistus creticus L.

• Authors : Lukas, Brigitte; Bragagna, Laura; Starzyk, Katharina

Subjects: cistus creticus l.; polyphenols; flavonols

• Source: Julius-Kühn-Archiv, Vol 460, Pp 121-125 (2018)

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Charakterisierung der sommerlichen Stressabwehr von Traubeneichen (Quercus petraea Liebl.).

• Authors : BLEH, JANINE; SEEGMÜLLER, STEFAN¹

• Source: Allgemeine Forst- und Jagdzeitung. 2021, Vol. 192 Issue 1/2, p1-13. 13p.

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Antioxidative capacity of oak trees - Tannins as a substantial prerequisite for a provenance-specific response to drought.

• Authors : Schlosser, Franziska¹; Böhm, Silke¹; Horder, Nikolas¹

• Source: Austrian Journal of Forest Science / Centralblatt für das Gesamte Forstwesen. 2022, Vol. 139 Issue 1, p73-94. 22p.

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