Strecker Aldehyde Formation in Wine: New Insights into the Role of Gallic Acid, Glucose, and Metals in Phenylacetaldehyde Formation

AuthID
 P-00N-QYX
3
Author(s)
Monforte, AR
·
Martins, SIFS
·
Tipo de Documento
Article
Year published
2018
Publicado
in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, ISSN: 0021-8561
Volume: 66, Número: 10, Páginas: 2459-2466 (8)
Conference
11Th Wartburg Symposium on Flavour Chemistry and Biology, Date: JUN 21-24, 2016, Location: Eisenach, GERMANY
Indexing
Wos®
Scopus®
Crossref®31
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 28238260
SCOPUS: 2-s2.0-85043786797
Wos: WOS:000427910500031
Source Identifiers
ISSN: 0021-8561
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