Title:	A liquid chromatographic method optimization for the assessment of low and high molar mass carbonyl compounds in wines.
Authors:	AZEVEDO, L. C. de REIS, M. M. PEREIRA, G. E. ROCHA, G. O. da SILVA, L. A. ANDRADE, J. B. de
Affiliation:	LUCIANA 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.
Date Issued:	2009
Citation:	Journal of Separation Science, Weinheim, v. 32, p. 3432-3440, 2009.
Description:	Carbonyl compounds (CC) play an important role in beverage aroma since they may affect flavor of wines, brandies, and beers, among others.
Thesagro:	Vinho Uva
Keywords:	Compostos de carbonilo Cromatografia líquida Wine
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CPATSA)