Kainuma, G.; Mochizuki, A.; Watanabe-Saito, F.; Hisamoto, M.; Kusumoto, N.; de Revel, G.; Okuda, T.
Understanding Wood Polysaccharide Depolymerization and Denaturation Under Different Toasting Conditions Through Analysis of Sugars Extracted from French Oak Chips. Beverages 2024, 10, 118.
https://doi.org/10.3390/beverages10040118
AMA Style
Kainuma G, Mochizuki A, Watanabe-Saito F, Hisamoto M, Kusumoto N, de Revel G, Okuda T.
Understanding Wood Polysaccharide Depolymerization and Denaturation Under Different Toasting Conditions Through Analysis of Sugars Extracted from French Oak Chips. Beverages. 2024; 10(4):118.
https://doi.org/10.3390/beverages10040118
Chicago/Turabian Style
Kainuma, Genki, Ayano Mochizuki, Fumie Watanabe-Saito, Masashi Hisamoto, Norihisa Kusumoto, Gilles de Revel, and Tohru Okuda.
2024. "Understanding Wood Polysaccharide Depolymerization and Denaturation Under Different Toasting Conditions Through Analysis of Sugars Extracted from French Oak Chips" Beverages 10, no. 4: 118.
https://doi.org/10.3390/beverages10040118
APA Style
Kainuma, G., Mochizuki, A., Watanabe-Saito, F., Hisamoto, M., Kusumoto, N., de Revel, G., & Okuda, T.
(2024). Understanding Wood Polysaccharide Depolymerization and Denaturation Under Different Toasting Conditions Through Analysis of Sugars Extracted from French Oak Chips. Beverages, 10(4), 118.
https://doi.org/10.3390/beverages10040118
