Reduction of 4-Ethylphenol and 4-Ethylguaiacol in Red Wine by Activated Carbons with Different Physicochemical Characteristics: Impact on Wine Quality

AuthID
 P-00M-R0P
5
Author(s)
Filipe Ribeiro, L
·
Milheiro, J
·
Matos, CC
·
Cosme, F
·
Tipo de Documento
Article
Year published
2017
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 229, Páginas: 242-251 (10)
Indexing
Wos®
Scopus®
Crossref®43
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 28372170
SCOPUS: 2-s2.0-85013771140
Wos: WOS:000400033000031
Source Identifiers
ISSN: 0308-8146
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