摘要 : Some compounds lend positive aromas to wine, while others give unpleasant odors. Among the latter, 2,4,6-trichloroanisole (TCA), 4-ethylphenol, and 4-ethylguaiacol are compounds associated with the detrimen-tal aspects of wine qua... 展开
作者 | Teresa Garde-Cerdan Amaya Zalacain Candida Lorenzo Jose L. Alonso M. Rosario Salinas |
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期刊名称 | 《American journal of enology & viticulture》 |
页码/总页数 | 396-400 / 5 |
语种 | 英语 |
关键词 | tca cork taint ethylphenols imprinted polyrher nonimprinted polymer sbse |
馆藏号 | TS-052 |