Fatty Acid Profiling in Greek Wines by Liquid Chromatography–High-Resolution Mass Spectrometry (LC-HRMS)
In recent years, the interest in lipids present in wines has increased, because these natural components, even at low or very low concentrations, play an important role in wine evolution and quality and contribute substantially to the taste and mouthfeel of wines. Herein, we present a liquid chromat...
Salvato in:
| Autore principale: | |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI AG
2024-11-01
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| Serie: | Separations |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2297-8739/11/11/321 |
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