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Quantitative Determination of Acrolein in Cider by (1)H NMR Spectrometry
Acrolein occasionally appears in cider, completely spoiling its quality due to its bitter taste. It is crucial to detect it in the early steps, before the taste is severely affected, to apply the appropriate treatment. A simple and rapid analytical method to determine this compound in cider is there...
Guardat en:
| Publicat a: | Foods |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7762539/ https://ncbi.nlm.nih.gov/pubmed/33302379 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9121820 |
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