Changes in the levels of headspace volatiles, including acetaldehyde and formaldehyde, in red and white wine following light irradiation
Author:
Affiliation:
1. Department of Food Science and Biotechnology Sungkyunkwan University Suwon Republic of Korea
2. Food Flavor Sensory Research Center Sungkyunkwan University Suwon Republic of Korea
Funder
National Research Foundation of Korea
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15642
Reference32 articles.
1. Changes in aliphatic ester composition of white wines during exposition to light. An HS-SPME-GC-MS study
2. Changes in the Polyphenolic and Volatile Contents of “Fino” Sherry Wine Exposed to Ultraviolet and Visible Radiation during Storage
3. The effect of light on the composition of some volatile compounds in wine: an HS-SPME-GC-MS study
4. Quality and volatile compounds in red wine at different degrees of dealcoholization by membrane process
5. The effect of heat and light on the composition of some volatile compounds in wine
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