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1.
Identification, Quantitation, and Sensory Evaluation of Thiols in Bordeaux Red Wine with Characteristic Aging Bouquet.
J Agric Food Chem
; 71(43): 16248-16259, 2023 Nov 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-37862129
2.
Impact of the Closure Oxygen Transfer Rate on Volatile Compound Composition and Oxidation Aroma Intensity of Merlot and Cabernet Sauvignon Blend: A 10 Year Study.
J Agric Food Chem
; 70(51): 16358-16368, 2022 Dec 28.
Artículo
en Inglés
| MEDLINE | ID: mdl-36520545
3.
Impact of Closure OTR on the Volatile Compound Composition and Oxidation Aroma Intensity of Sauvignon Blanc Wines during and after 10 Years of Bottle Storage.
J Agric Food Chem
; 69(34): 9883-9894, 2021 Sep 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-34410711
4.
Methyl salicylate, a grape and wine chemical marker and sensory contributor in wines elaborated from grapes affected or not by cryptogamic diseases.
Food Chem
; 360: 130120, 2021 Oct 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-34034050
5.
Comparison of electron and chemical ionization modes for the quantification of thiols and oxidative compounds in white wines by gas chromatography-tandem mass spectrometry.
J Chromatogr A
; 1415: 123-33, 2015 Oct 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-26358562
6.
Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines.
J Agric Food Chem
; 63(40): 8879-89, 2015 Oct 14.
Artículo
en Inglés
| MEDLINE | ID: mdl-26365759
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