Flüchtige phenolische Verbindungen in Wein
- Other title
- Volatil phenolic compounds of wine (en)
- Author
- RAPP, A1 ; VERSINI, G
[1] Bundesanstalt Züchtungsforschung Kulturpflanzen, Inst. Rebenzüchtung Geilweilerhof, 76833 Siebeldingen, Germany - Source
Deutsche Lebensmittel-Rundschau. 1996, Vol 92, Num 2, pp 42-48 ; ref : 31 ref
- CODEN
- DLRUAJ
- ISSN
- 0012-0413
- Scientific domain
- Food science technology
- Publisher
- Behr's Verlag, Hamburg
- Publication country
- Germany
- Document type
- Article
- Language
- German
- Keyword (fr)
- Composition chimique Composé volatil Dégradation Lignine Mécanisme réaction Phénols Vin Vinification 4-vinylguaiacol 4-vinylphenol
- Keyword (en)
- Chemical composition Volatile compound Degradation Lignin Reaction mechanism Phenols Wine Wine making
- Keyword (es)
- Composición química Compuesto volátil Degradación Lignina Mecanismo reacción Fenoles Vino Vinificación
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2990913
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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