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Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using

Leonardo Valentin1, Lucia P Barroso2, Rommel M Barbosa3

  • 1LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, Av. Lineu Prestes, 580, B14, 05508-900 São Paulo, Brazil.

Food Chemistry
|August 17, 2019
PubMed

Keywords:
Mass spectrometryPhenolicQTOFVolatileWine

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