Simultaneous Determination of Ketoacids and Dicarbonyl Compounds, Key Maillard Intermediates on the Generation of Aged Wine Aroma
Author:
Publisher
Wiley
Subject
Food Science
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2. DETERMINATION OF GLYOXAL, METHYLGLYOXAL, AND DIACETYL IN SELECTED BEER AND WINE, BY HPLC WITH UV SPECTROPHOTOMETRIC DETECTION, AFTER DERIVATIZATION WITH o-PHENYLENEDIAMINE
3. Clues about the Role of Methional As Character Impact Odorant of Some Oxidized Wines
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