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A combination of thiophenols and volatile phenols cause the..:
E. Tomasino
;
D.C. Cerrato
;
M. Aragon
...
http://www.sciencedirect.com/science/article/pii/S2772753X2300076X. , 2023
Link:
https://doi.org/10.1016/j.focha.2023.100256
RT Journal T1 <Title>A combination of thiophenols and volatile phenols cause the ashy flavor of smoke taint in wine</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:eef98d4e82c94472a523f20195630b6f&Exemplar=1&LAN=DE A1 E. Tomasino A1 D.C. Cerrato A1 M. Aragon A1 J. Fryer A1 L. Garcia A1 P.L. Ashmore A1 T.S. Collins PB Elsevier YR 2023 K1 2-Methoxybenzenethiol K1 2-Methylbenzethiol K1 LC-MS/MS K1 Pinot noir K1 Grape smoke exposure K1 Food processing and manufacture K1 TP368-456 JF http://www.sciencedirect.com/science/article/pii/S2772753X2300076X LK http://dx.doi.org/https://doi.org/10.1016/j.focha.2023.100256 DO https://doi.org/10.1016/j.focha.2023.100256 SF ELIB - SuUB Bremen
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