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This article has been cited by the following article(s):
Identification and Distribution of New Impact Aldehydes in Toasted Oak Wood (Quercus petraea)
Marie Courregelongue, Svitlana Shinkaruk, Andrei Prida, Philippe Darriet and Alexandre Pons Journal of Agricultural and Food Chemistry 70(37) 11667 (2022) https://doi.org/10.1021/acs.jafc.2c01828
Expressing Forest Origins in the Chemical Composition of Cooperage Oak Woods and Corresponding Wines by Using FTICR‐MS
Regis D. Gougeon, Marianna Lucio, Arnaud De Boel, Moritz Frommberger, Norbert Hertkorn, Dominique Peyron, David Chassagne, François Feuillat, Philippe Cayot, Andrée Voilley, Istvan Gebefügi and Philippe Schmitt‐Kopplin Chemistry – A European Journal 15(3) 600 (2009) https://doi.org/10.1002/chem.200801181
Influence of the Species and Geographical Location on Volatile Composition of Spanish Oak Wood (Quercus petraea Liebl. and Quercus robur L.)
Emilia Guchu, M. Consuelo Díaz-Maroto, Ignacio Javier Díaz-Maroto, Pablo Vila-Lameiro and M. Soledad Pérez-Coello Journal of Agricultural and Food Chemistry 54(8) 3062 (2006) https://doi.org/10.1021/jf053055z
