COURREGELONGUE, Marie; PONS, Alexandre. The aroma of toasted oak wood (<i>Quercus petraea</i>): from sensory analysis to molecular characterisation. OENO One, [S. l.], v. 58, n. 4, 2024. DOI: 10.20870/oeno-one.2024.58.4.7883. Disponível em: https://oeno-one.eu/article/view/7883. Acesso em: 13 nov. 2026.