Simultaneous Determination of Ketoacids and Dicarbonyl Compounds, Key Maillard Intermediates on the Generation of Aged Wine Aroma

AuthID
 P-004-9SN
5
Author(s)
Rodrigues, C
·
Document Type
Article
Year published
2007
Published
in JOURNAL OF FOOD SCIENCE, ISSN: 0022-1147
Volume: 72, Issue: 5, Pages: S314-S318 (5)
Indexing
Wos®
Scopus®
Crossref®43
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 17995748
Scopus: 2-s2.0-34250832682
Wos: WOS:000247780200046
Source Identifiers
ISSN: 0022-1147
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service