4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: Microbial formation, prevention, remediation and overview of analytical approaches-Reference-Cited by-同舟云学术

4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: Microbial formation, prevention, remediation and overview of analytical approaches

Published:2017-12-19 Issue:9 Volume:59 Page:1367-1391
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Milheiro Juliana¹,Filipe-Ribeiro Luís¹,Vilela Alice²,Cosme Fernanda²,Nunes Fernando M.³

Affiliation:

1. Chemistry Research Centre - Vila Real (CQ-VR), University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Vila Real, Portugal

2. Chemistry Research Centre - Vila Real (CQ-VR), Biology and Environment Department, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Vila Real, Portugal

3. Chemistry Research Centre - Vila Real (CQ-VR), Chemistry Department, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Vila Real, Portugal

Funder

Fundação para a Ciěncia e a Tecnologia

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2017.1408563

Reference170 articles.

1. Sulphur dioxide affects culturability and volatile phenol production by Brettanomyces/Dekkera bruxellensis

2. Antimicrobial and antioxidant activity of pressurized liquid extracts from oenological woods

3. Filamentary coagulation of particles from water-heterogeneous systems in the field of an acoustic resonator