Author:
Peña-Gallego Almudena,Hernández-Orte Purificación,Cacho Juan,Ferreira Vicente
Subject
General Medicine,Food Science,Analytical Chemistry
Reference66 articles.
1. Glutathione increases in grape berries at the onset of ripening;Adams;American Journal of Enology and Viticulture,1993
2. Boelens, M. H., Maarse, H., & Visscher, K. (1993). Trends in aroma research. In: 7th Weurman Flavour Research Symposium, Noordwijkerhout, Netherlands: Elsevier Science Publ B V, (pp. 363-366).
3. Characterization of the most odour-active volatiles in fresh, hand-squeezed juice of grapefruit (Citrus paradisi Macfayden);Buettner;Journal of Agricultural and Food Chemistry,1999
4. Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data;Campo;Journal of Agricultural and Food Chemistry,2005
5. Analysis of precursors to wine odourant 3-mercaptohexan-1-ol Using HPLC–MS/MS: Resolution and quantitation of diastereoisomers of 3-S-cysteinylhexan-1-ol and 3-S-glutathionylhexan-1-ol;Capone;Journal of Agricultural and Food Chemistry,2010
Cited by
66 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献