Analysis of free and bound phenolics in wine and grapes by GC–MS after automated SPE
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Analytical Chemistry
Link
http://link.springer.com/content/pdf/10.1007/s00216-013-7405-0.pdf
Reference19 articles.
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3. Kennison KR, Wilkinson KL, Williams HG, Smith JH, Gibberd MR (2007) Smoke-derived taint in wine: Effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine. J Agric Food Chem 55:10897– 10901
4. Hayasaka Y, Baldock GA, Pardon KH, Jeffery DW, Herderich MJ (2010) Investigation into the formation of guaiacol conjugates in berries and leaves of grapevine Vitis vinifera L. Cv. Cabernet Sauvignon using stable isotope tracers combined with HPLC-MS and MS/MS analysis. J Agric Food Chem 58(4):2076–2081
5. Wilkinson KL, Ristic R, Pinchbeck KA, Fudge AL, Singh DP, Pitt KM, Downey MO, Baldock GA, Hayasaka Y, Parker M, Herderich MJ (2011) Comparison of methods for the analysis of smoke related phenols and their conjugates in grapes and wine. Aust J Grape Wine Res 17(2):S22–S28
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