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Identification, quantitation and sensory contribution of new C-glucosidic ellagitannin-derived spirit compounds.
Food Chem. 2022 Aug 1;384:132307. doi: 10.1016/j.foodchem.2022.132307. Epub 2022 Feb 7.
Food Chem. 2022.
PMID: 35413769
Validation of a mass spectrometry method to identify and quantify ellagitannins in oak wood and cognac during aging in oak barrels.
Gadrat M, Lavergne J, Emo C, Teissedre PL, Chira K.
Gadrat M, et al.
Food Chem. 2021 Apr 16;342:128223. doi: 10.1016/j.foodchem.2020.128223. Epub 2020 Sep 29.
Food Chem. 2021.
PMID: 33069531
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Impact of Barrel Toasting on Ellagitannin Composition of Aged Cognac Eaux-de-Vie.
Gadrat M, Emo C, Lavergne J, Teissèdre PL, Chira K.
Gadrat M, et al.
Molecules. 2022 Apr 14;27(8):2531. doi: 10.3390/molecules27082531.
Molecules. 2022.
PMID: 35458728
Free PMC article.
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