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research
A liquid chromatographic method optimization for the assessment of low and high molar mass carbonyl compounds in wines.
Authors
J. B. de ANDRADE
L. C. de AZEVEDO
+4Â more
G. E. PEREIRA
M. M. REIS
G. O. da ROCHA
L. A. SILVA
Publication date
1 August 2017
Publisher
Abstract
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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Last time updated on 18/08/2016
