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.
Author(s): AZEVEDO, L. C. de; REIS, M. M.; PEREIRA, G. E.; ROCHA, G. O. da; SILVA, L. A.; ANDRADE, J. B. de
Summary: Carbonyl compounds (CC) play an important role in beverage aroma since they may affect flavor of wines, brandies, and beers, among others.
Publication year: 2009
Types of publication: Journal article
Unit: Embrapa Semi-arid Region
Keywords: Compostos de carbonilo, Cromatografia líquida, Uva, Vinho, Wine
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