Author:
Rodríguez-Cáceres Mª Isabel,Palomino-Vasco Mónica,Mora-Diez Nielene,Acedo-Valenzuela Mª Isabel
Subject
General Medicine,Food Science,Analytical Chemistry
Reference34 articles.
1. Determination of glyoxal, methylglyoxal, and diacetyl in selected beer and wine, by HPLC with UV spectrophotometric detection, after derivatization with o-phenylenediamine;Barros;Journal of Liquid Chromatography and Related Techniques,1999
2. The “buttery” attribute of wine – diacetyl – desirability, spoilage and beyond;Bartowsky;International Journal of Food Microbiology,2004
3. Method for the determination of α-dicarbonyl compounds [in dairy products];Bednarski;Journal of Dairy Science,1989
4. Método de determinación de los α-dicarbonílicos del vino por HPLC tras derivación con 1,2-diaminobenzene (OIV-OENO 386A-2010);Castellucci;Compendium of International Analysis of Methods-OIV,2010
5. Voltammetric detection of the α-dicarbonyl compound: Methylglyoxal as a flavoring agent in wine and beer;Chatterjee;Analytica Chimica Acta,2012
Cited by
19 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