A liquid chromatographic method optimization for the assessment of low and high molar mass carbonyl compounds in wines.

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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Bibliographic Details
Main Authors: AZEVEDO, L. C. de, REIS, M. M., PEREIRA, G. E., ROCHA, G. O. da, SILVA, L. A., ANDRADE, J. B. de
Other Authors: LUCIANA C. DE AZEVEDO, UFBA/ISTITUTO DE QUÍMICA; MARINA M. REIS, UFBA/INSTITUTO DE QUÍMICA; GIULIANO ELIAS PEREIRA, CPATSA; GISELE O. DA ROCHA, UFBA/INSTITUTO DE QUÍMICA; LUCIANA A. SILVA, UFBA/INSTITUTO DE QUÍMICA; JAILSON B. DE ANDRADE, UFBA/INSTITUTO DE QUIMICA.
Format: Separatas biblioteca
Language:English
eng
Published: 2010-03-12
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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http://www.alice.cnptia.embrapa.br/alice/handle/doc/660930

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