Study of polyamines and their precursor amino acids in Grenache noir and Syrah grapes and wine of the Rhone Valley-Reference-Cited by-同舟云学术

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Study of polyamines and their precursor amino acids in Grenache noir and Syrah grapes and wine of the Rhone Valley

Published:2007 Issue:1 Volume:105 Page:405-413
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

BAUZA T,KELLY M,BLAISE A

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Cited by 30 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

1. Wine authenticity and traceability;Managing Wine Quality;2022

2. The effect of non-Saccharomyces yeasts on biogenic amines in wine;Trends in Food Science & Technology;2021-10

3. A novel fluorescent labeling reagent, 2-(9-acridone)-ethyl chloroformate, and its application to the analysis of free amino acids in honey samples by HPLC with fluorescence detection and identification with online ESI-MS;Analytical and Bioanalytical Chemistry;2020-10-08

4. Biogenic amines and polyamines in wines: Does Dekkera/Brettanomyces red wine spoilage increases the risk of intake by consumers?;LWT;2019-11

5. An Overview on Biogenic Amines in Wine;Beverages;2019-03-01

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