A New Type of Flavor Precursors in Vitis vinifera L. cv. Sauvignon Blanc: S-Cysteine Conjugates
Author:
Affiliation:
1. Faculté d'Œnologie, Université de Victor Segalen Bordeaux 2, 351 cours de la Libération, F-33405 Talence Cedex, France
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf980481u
Reference30 articles.
1. Immobilized metal ion affinity chromatography
2. Identification of a powerful aromatic component ofVitis vinifera L. var. sauvignon wines: 4-mercapto-4-methylpentan-2-one
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