Simultaneous Determination of Ketoacids and Dicarbonyl Compounds, Key Maillard Intermediates on the Generation of Aged Wine Aroma

AuthID
 P-004-9SN
5
Author(s)
Reis, S
·
Rodrigues, C
·
Oliveira, C
·
Document Type
Article
Year published
2007
Published
in JOURNAL OF FOOD SCIENCE, ISSN: 0022-1147
Volume: 72, Issue: 5, Pages: S314-S318 (5)
Indexing
Wos®
Scopus®
Crossref®
Pubmed®
Handle®
Google Scholar®
Publication Identifiers
Pubmed: 17995748
Scopus: 2-s2.0-34250832682
Wos: WOS:000247780200046
Source Identifiers
ISSN: 0022-1147
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