Simultaneous determination of ketoacid and dicarbonyl compounds key maillard intermediates on the generation of aged wine aroma

Ferreira, A. C. Silva; Reis, S. F.; Oliveira, C.; Pinho, P. Guedes de

http://hdl.handle.net/10400.14/5433

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Authors

Ferreira, A. C. Silva

Reis, S. F.

Oliveira, C.

Pinho, P. Guedes de

URI

http://hdl.handle.net/10400.14/5433

Citation

FERREIRA, A.C .Silva...[et al] - Simultaneous determination of ketoacid and dicarbonyl compounds key maillard intermediates on the generation of aged wine aroma. In Vino Analytica Scientia 2005, Montplier, France, 7-10 junho, 2005. [Proceedings. S. l.: s.n.], 2005, 2p.