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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2018
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| 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 |