A liquid chromatographic method optimization for the assessment of low and high molar mass carbonyl compounds in wines.

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dc.contributorLUCIANA C. DE AZEVEDO, UFBA/ISTITUTO DE QUÍMICA; MARINA M. REIS, UFBA/INSTITUTO DE QUÍMICA; GIULIANO ELIAS PEREIRA, CPATSA; GISELE O. DA ROCHA, UFBA/INSTITUTO DE QUÍMICA; LUCIANA A. SILVA, UFBA/INSTITUTO DE QUÍMICA; JAILSON B. DE ANDRADE, UFBA/INSTITUTO DE QUIMICA.
dc.creatorAZEVEDO, L. C. de
dc.creatorREIS, M. M.
dc.creatorPEREIRA, G. E.
dc.creatorROCHA, G. O. da
dc.creatorSILVA, L. A.
dc.creatorANDRADE, J. B. de
dc.date2011-04-10T11:11:11Z
dc.date2011-04-10T11:11:11Z
dc.date2010-03-12
dc.date2009
dc.date2017-08-01T11:11:11Z
dc.date.accessioned2026-07-07T05:36:47Z
dc.descriptionCarbonyl compounds (CC) play an important role in beverage aroma since they may affect flavor of wines, brandies, and beers, among others.
dc.identifierJournal of Separation Science, Weinheim, v. 32, p. 3432-3440, 2009.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/660930
dc.identifier.urihttp://hdl.handle.net/123456789/496429
dc.languageeng
dc.rightsopenAccess
dc.subjectCompostos de carbonilo
dc.subjectCromatografia líquida
dc.subjectWine
dc.subjectVinho
dc.subjectUva
dc.titleA liquid chromatographic method optimization for the assessment of low and high molar mass carbonyl compounds in wines.
dc.typeArtigo de periódico

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