Spectroscopy reveals that ethyl esters interact with proteins in wine

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Free Radicals in Chemical Biology: from Chemical Behavior to Biomarker Development
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Free Radicals in Chemical Biology: from Chemical Behavior to Biomarker Development

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Mattia Di Gaspero1, Paolo Ruzza2, Rohanah Hussain3

  • 1Department of Land, Environment, Agriculture and Forestry (TESAf), University of Padua, Viale dell'Università, 16, 35020 Legnaro (PD), Italy.

Food Chemistry
|September 25, 2016
PubMed

Keywords:
AromaEthyl estersProteinsSRCDSpectroscopyVVTL1Wine

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