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Publicaciones > Article

Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation.

Publicated to:Frontiers In Chemistry. 6 20-20 - 2018-02-14 6(), doi: 10.3389/fchem.2018.00020

Marrufo-Curtido A; Carrascon V; Escudero A; Ferreira V;

Affiliations

Instituto de Ciencias de la Vid y del Vino, Universidad de La Rioja-CSIC-Gobierno de La Rioja, Logroño, Spain. - Author
Laboratory for Flavor Analysis and Enology, Department of Analytical Chemistry, Faculty of Sciences, Instituto Agroalimentario de Aragón, IA2, Universidad de Zaragoza-CITA, Universidad de Zaragoza, Zaragoza, Spain. - Author

Abstract

Keywords: ?-dicarbonyls; Amino acids; Iron; Off-odors; Oxidative deterioration; Pls models; Quinones; Sulfur dioxide; Α-dicarbonyls

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WoS Scopus by Scimago
Best Categ.Chemistry, MultidisciplinaryChemistry (Miscellaneous)
WoSScopus by ScimagoSPIFecytAgaurDialnetCircCapesMiar
IF3.7821.018--8.500
Rank54/17266/329
QQ2Q1-----B1
DD4D3-
TT1T1
PP69P21
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