Investigations into the Origin of Chloroanisoles Causing Musty Off-Flavor of Raisins
Author:
Affiliation:
1. Horticultural Crops Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Fresno, California 93727
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf960241j
Reference16 articles.
1. Identification of 2,4,6-trichloroanisole as a potent compound causing cork taint in wine
2. Environmental chemistry of pentachlorophenol
3. Enzymic and nonenzymic hydroxylation and chlorination of p-Deuteroanisole
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