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Are the furanic aldehydes ratio and phenolic aldehydes ratios reliable to assess the addition of vanillin and caramel to the aged wine spirit?

dc.contributor.authorCanas, Sara
dc.contributor.authorAnjos, O.
dc.contributor.authorCaldeira, Ilda
dc.contributor.authorBelchior, A. Pedro
dc.date.accessioned2019-03-28T16:25:26Z
dc.date.available2019-03-28T16:25:26Z
dc.date.issued2019
dc.descriptionSó está disponível o resumo.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.foodcont.2018.07.048pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.11/6428
dc.language.isoengpt_PT
dc.titleAre the furanic aldehydes ratio and phenolic aldehydes ratios reliable to assess the addition of vanillin and caramel to the aged wine spirit?pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage84pt_PT
oaire.citation.startPage77pt_PT
oaire.citation.titleFood Controlpt_PT
oaire.citation.volume95pt_PT
person.familyNamede Almeida Lopes Canas
person.familyNameAnjos
person.familyNamecaldeira
person.givenNameSara Maria
person.givenNameOfélia
person.givenNameilda
person.identifierB-9350-2
person.identifier.ciencia-idEB11-791E-0118
person.identifier.ciencia-idC21D-D8C7-3037
person.identifier.ciencia-id1915-F5F5-C6AD
person.identifier.orcid0000-0002-9781-6481
person.identifier.orcid0000-0003-0267-3252
person.identifier.orcid0000-0003-2151-2008
person.identifier.ridG-2808-2012
person.identifier.ridB-4023-2016
person.identifier.scopus-author-id6507398291
person.identifier.scopus-author-id23395659700
person.identifier.scopus-author-id8056539300
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationebf92f24-012e-45eb-9598-1ae856736f10
relation.isAuthorOfPublicationdf9191ae-0bbb-4bb8-bbdc-0f79c7365876
relation.isAuthorOfPublication6eb41332-af5a-40b7-88ce-1dc5bc1b7880
relation.isAuthorOfPublication.latestForDiscoverydf9191ae-0bbb-4bb8-bbdc-0f79c7365876

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