Assays on the simultaneous determination and elimination of chloroanisoles and chlorophenols from contaminated cork samples-Reference-Cited by-同舟云学术

Assays on the simultaneous determination and elimination of chloroanisoles and chlorophenols from contaminated cork samples

Published:2006-07 Issue:1-2 Volume:1122 Page:215-221
ISSN:0021-9673
Container-title:Journal of Chromatography A
language:en
Short-container-title:Journal of Chromatography A

Author:

Insa Sara,Salvadó Victòria,Anticó Enriqueta

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference33 articles.

1. Wine bottle closures: physical characteristics and effect on composition and sensory properties of a Semillon wine 1. Performance up to 20 months post-bottling

2. QUERCUS-Qualitative Experiments to Determine the Components Responsible and Eliminate the Causes of Undesirable Sensory Characteristics in Drinks Stoppered With Cork, European Union and C.E. Liège, Contract No. AIR1-CT92-0372, 1996.

3. Identification and Responsibility of 2,4,6-Tribromoanisole in Musty, Corked Odors in Wine

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2. “Cork taint” responsible compounds. Determination of haloanisoles and halophenols in cork matrix: A review;Talanta;2017-12

3. Direct sample introduction-gas chromatography-mass spectrometry for the determination of haloanisole compounds in cork stoppers;Journal of Chromatography A;2016-12

4. Advances in the Analytical Chemistry of Metal Phenolates;PATAI'S Chemistry of Functional Groups;2016-03-31

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