Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration
Author:
Funder
Ministerio de Economía y Competitividad
Università degli Studi del Piemonte Orientale
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
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4. Histaminol: Identification and HPLC analysis of a novel compound in wine;Bordiga;Journal of Agricultural and Food Chemistry,2010
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