Formation Pathways of Ethyl Esters of Branched Short-Chain Fatty Acids during Wine Aging-Reference-Cited by-同舟云学术

Formation Pathways of Ethyl Esters of Branched Short-Chain Fatty Acids during Wine Aging

Published:2005-04-02 Issue:9 Volume:53 Page:3503-3509
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Díaz-Maroto M. Consuelo¹,Schneider Rémi¹,Baumes Raymond¹

Affiliation:

1. Área de Tecnología de Alimentos, Facultad de Ciencias Químicas (UCLM), Avenida de Camilo José Cela, 10, 13071 Ciudad Real, Spain, and ITV France, 19 rue du Général Foy, 75008 Paris, France, and INRA-UMR-Sciences pour l'œnologie, 2 place Viala, 34060 Montpellier, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf048157o

Reference33 articles.

1. Etiévant, P. X. Wine. InVolatile Compounds in Food and Beverages; Maarse, H. Ed.; Marcel Dekker: New York, USA, 1991; pp 483−546.

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