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
·
Tipo de Documento
Article
Year published
2007
Publicado
in JOURNAL OF FOOD SCIENCE, ISSN: 0022-1147
Volume: 72, Número: 5, Páginas: S314-S318 (5)
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Publication Identifiers
Pubmed: 17995748
SCOPUS: 2-s2.0-34250832682
Wos: WOS:000247780200046
Source Identifiers
ISSN: 0022-1147
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