Quantitative Determination of Acrolein in Cider by (1)H NMR Spectrometry

Acrolein occasionally appears in cider, completely spoiling its quality due to its bitter taste. It is crucial to detect it in the early steps, before the taste is severely affected, to apply the appropriate treatment. A simple and rapid analytical method to determine this compound in cider is there...

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Detalles Bibliográficos
Autores principales: de las Heras, Enaitz, Zuriarrain-Ocio, Andoni, Zuriarrain, Juan, Bordagaray, Ane, Dueñas, María Teresa, Berregi, Iñaki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7762539/
https://www.ncbi.nlm.nih.gov/pubmed/33302379
http://dx.doi.org/10.3390/foods9121820

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7762539/
https://www.ncbi.nlm.nih.gov/pubmed/33302379
http://dx.doi.org/10.3390/foods9121820

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