Advances in the Dereplication of Aroma Precursors from Grape Juice by Pretreatment with Lead Acetate and Combined HILIC- and RP-HPLC Methods

Glycosidic aroma precursors (GAPs) contribute to the varietal flavor of wine. Researchers have applied various sample preparation and analytical methods in attempts to achieve their separation and identification. However, mass spectrometric methods still fail to unequivocally define their structures...

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Detalles Bibliográficos
Autor principal: D’Ambrosio, Michele
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6351915/
https://www.ncbi.nlm.nih.gov/pubmed/30650665
http://dx.doi.org/10.3390/foods8010028

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6351915/
https://www.ncbi.nlm.nih.gov/pubmed/30650665
http://dx.doi.org/10.3390/foods8010028

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