Changes in the Chemical Composition of Reduced Cooked Musts during the Heating Process-Reference-Cited by-同舟云学术

Changes in the Chemical Composition of Reduced Cooked Musts during the Heating Process

Published:2008-07-04 Issue:15 Volume:56 Page:6397-6407
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cocchi Marina¹,Consonni Roberto¹,Durante Caterina¹,Grandi Margherita¹,Manzini Simona¹,Marchetti Andrea¹,Sighinolfi Simona¹

Affiliation:

1. Dipartimento di Chimica, Università di Modena e Reggio Emilia, via Campi 183, 41100 Modena, Italia, and Consiglio Nazionale delle Ricerche, Istituto per lo Studio delle Macromolecole, Via Bassini, 15, 20133 Milano, Italia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf800353a

Reference25 articles.

1. White Paper On Food Safety, COM (1999) 719 final, Brussels, 12 January, 2000.

2. FAO Discussion Forum (http://www.fao.org/biotech/logs/C11/280604.htm).

3. High-performance liquid chromatographic determination of methyl anthranilate, hydroxymethylfurfural and related compounds in honey

4. High-performance liquid chromatographic determination of furfural compounds in infant formulas

5. Separation and Identification of Furanic Compounds in Fruit Juices and Drinks by High-Performance Liquid Chromatography Photodiode Array Detection

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