Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures

Data in this article presents the changes on phenolic compounds and headspace aroma abundance of a red wine spiked with 4-ethylphenol and 4-ethylguaiacol and treated with a commercial crustacean chitin (CHTN), two commercial crustacean chitosans (CHTB, CHTD), one fungal chitosan (CHTF), one addition...

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Detalles Bibliográficos
Autores principales: Filipe-Ribeiro, Luís, Cosme, Fernanda, Nunes, Fernando M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2018
Materias:
Agricultural and Biological Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5988412/
https://www.ncbi.nlm.nih.gov/pubmed/29876480
http://dx.doi.org/10.1016/j.dib.2018.02.029

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5988412/
https://www.ncbi.nlm.nih.gov/pubmed/29876480
http://dx.doi.org/10.1016/j.dib.2018.02.029

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