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Effects of Schiff Base Formation and Aldol Condensation on the Determination of Aldehydes in Rice Wine Using GC-MS

The Schiff base reaction and aldol condensation that occur during sample preparation can lead to the reduction of aldehyde content in the analysis of traditional Korean rice wine, makgeolli. The contents of aldehydes were decreased, whereas those of hydroxy carbonyl compounds were increased by incre...

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Detalles Bibliográficos
Autores principales:	Han, Ji Hye, Lee, Sang Mi, Kim, Young-Suk
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2017
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6154326/ https://www.ncbi.nlm.nih.gov/pubmed/28398262 http://dx.doi.org/10.3390/molecules22040618

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