4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red...

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Critical Reviews in Food Science and Nutrition 2017 / 12

4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: Microbial formation, prevention, remediation and overview of analytical approaches

Milheiro, Juliana, Filipe-Ribeiro, Luís, Vilela, Alice, Cosme, Fernanda, Nunes, Fernando M.
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Language:
english
Journal:
Critical Reviews in Food Science and Nutrition
DOI:
10.1080/10408398.2017.1408563
Date:
December, 2017
File:
PDF, 793 KB
english, 2017
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