Volatile Compounds in Samples of Cork and also Produced by Selected Fungi-Reference-Cited by-同舟云学术

Volatile Compounds in Samples of Cork and also Produced by Selected Fungi

Published:2011-06-02 Issue:12 Volume:59 Page:6568-6574
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Barreto M. C.¹²,Vilas Boas L.¹²,Carneiro L. C.³,San Romão M. V.¹²⁴

Affiliation:

1. Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa (ITQB-UNL), Av. da República, Estação Agronómica Nacional, 2780-157 Oeiras, Portugal

2. Instituto de Biologia Experimental e Tecnológica (IBET), Apartado 12, 2781-901 Oeiras, Portugal

3. INRB I.P.-L-INIA, Oeiras, Portugal

4. Ex Estação Vitivinícola Nacional, INRB I.P.-L-INIA, 2565-191 Quinta de Almoinha Dois Portos, Portugal

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf200560e

Reference32 articles.

1. Chemical composition and variability of cork from Quercus suber L.

2. Role of Chrysonilia sitophila in the quality of cork stoppers for sealing wine bottles

3. Cork Taint of Wines: Role of the Filamentous Fungi Isolated from Cork in the Formation of 2,4,6-Trichloroanisole by O Methylation of 2,4,6-Trichlorophenol

4. Fungal strains isolated from cork stoppers and the formation of 2,4,6-trichloroanisole involved in the cork taint of wine

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