Influence of ripeness and maceration of the grapes on levels of furan and carbonyl compounds in wine - Simultaneous quantitative determination and assessment of the exposure risk to these compounds.
作者： Laura Oliveira Lago , Karine Primieri Nicolli , Aline Biasoto Marques , Claudia Alcaraz Zini , Juliane Elisa Welke
DOI: 10.1016/J.FOODCHEM.2017.03.090
关键词:
摘要: … of the analytical method based on the use of HS-SPME-GC × GC/TOFMS for the determination of formaldehyde, acetaldehyde, acrolein, furan, ethyl carbamate (EC) and furfural found in …
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