Contribution of critical doses of iprovalicarb, mepanipyrim and tetraconazole to the generation of volatile compounds from Monastrell-based wines.
Autorzy:
Sieiro-Sampedro T; University of Vigo, Food and Health Omics, Department of Analytical and Food Chemistry, Faculty of Science, 32004 Ourense, Spain. Figueiredo-González M; University of Vigo, Food and Health Omics, Department of Analytical and Food Chemistry, Faculty of Science, 32004 Ourense, Spain. Garzón-Vidueira R; University of Vigo, Food and Health Omics, Department of Analytical and Food Chemistry, Faculty of Science, 32004 Ourense, Spain. Cancho-Grande B; University of Vigo, Food and Health Omics, Department of Analytical and Food Chemistry, Faculty of Science, 32004 Ourense, Spain. González-Barreiro C; University of Vigo, Food and Health Omics, Department of Analytical and Food Chemistry, Faculty of Science, 32004 Ourense, Spain. Electronic address: . CámaraMA; University of Murcia, Department of Agricultural Chemistry, Geology and Pedology, Faculty of Chemistry, Campus de Espinardo, 30100 Murcia, Spain. Oliva J; University of Murcia, Department of Agricultural Chemistry, Geology and Pedology, Faculty of Chemistry, Campus de Espinardo, 30100 Murcia, Spain. Rial-Otero R; University of Vigo, Food and Health Omics, Department of Analytical and Food Chemistry, Faculty of Science, 32004 Ourense, Spain.
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Źródło:
Food chemistry [Food Chem] 2023 Mar 01; Vol. 403, pp. 134324. Date of Electronic Publication: 2022 Sep 19.
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