Azala

Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry

Wine is a widely consumed beverage due to its unique and pleasant sensory properties. Wine is composed of more than one thousand chemical compounds (e.g., alcohols, esters, acids, terpenoids, phenolic compounds, flavonoids, anthocyanins, minerals, and vitamins, among others) resulting from several c...

Deskribapen osoa

Gorde:
Egile Nagusiak: Perestrelo, Rosa Maria de Sá, Câmara, José Sousa
Formatua: Online
Hizkuntza:ingelesa
Argitaratua: MDPI - Multidisciplinary Digital Publishing Institute 2021
Gaiak:
QD1-999
QD71-142
Q1-390
n/a
nanoparticle tracking analysis
sweeteners
health risk assessment
metals
volatile phenols
aggregation
cyclodextrins
antioxidant activity
seed tannin
trace elements
sherry wine
HS–SPME
atomic absorption
Bee pollen
photo-diode array detector (PDA)
biological aging
triterpenoid saponins
VOCs
gas chromatography-mass spectrometry
charged aerosol detection (CAD)
anthocyanins
health potential
dessert wine
hydrogels
potential odorants
nuclear magnetic resonance
GC–qMS
Primula veris L.
mannoprotein
Brettanomyces
ionic exchange resin
Chinese wine
arabinogalactan
ICP-MS
activator
flavonoids
smoke taint
wine
cowslip
white spirits
estimated daily intake
thema EDItEUR::P Mathematics and Science::PN Chemistry
Sarrera elektronikoa:46128
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