Article ID Journal Published Year Pages File Type
10544924 Food Chemistry 2005 8 Pages PDF
Abstract
Present results indicate that caffeic acid and N-acetyl-cysteine may be taken into account as potent inhibitors of the disappearance of aromatic volatile esters and terpenols in wines.
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Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Inhibition of the decline of volatile esters and terpenols during oxidative storage of Muscat-white and Xinomavro-red wine by caffeic acid and N-acetyl-cysteine
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