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A Simple GC-MS/MS Method for Determination of Smoke Taint-Related Volatile Phenols in Grapes
Volatile phenols (VPs) derived from smoke-exposed grapes are known to confer a smoky flavor to wine. Current methods for determination of VPs in grape berries either involve complex sample purification/derivatization steps or employ two analytical platforms for free and bound VP fractions. We report...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7407152/ https://www.ncbi.nlm.nih.gov/pubmed/32709091 http://dx.doi.org/10.3390/metabo10070294 |