A liquid chromatographic method optimization for the assessment of low and high molar mass carbonyl compounds in wines.
Carbonyl compounds (CC) play an important role in beverage aroma since they may affect flavor of wines, brandies, and beers, among others.
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Main Authors: | , , , , , |
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Other Authors: | |
Format: | Separatas biblioteca |
Language: | English eng |
Published: |
2010-03-12
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Subjects: | Compostos de carbonilo, Cromatografia líquida, Wine., Vinho, Uva., |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/660930 |
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