Assessment of oxidation compounds in oaked Chardonnay wines: A GC-MS and 1H NMR metabolomics approach.

J Pinto, AS Oliveira, J Azevedo, Freitas V De, P Lopes, I Roseira, M Cabral, de Pinho P Guedes

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@article{46fb92c061cb4859acd6d6640c1412cd,

title = "Assessment of oxidation compounds in oaked Chardonnay wines: A GC-MS and 1H NMR metabolomics approach.",

author = "J Pinto and AS Oliveira and J Azevedo and De, {Freitas V} and P Lopes and I Roseira and M Cabral and Guedes, {de Pinho P}",

year = "2018",

month = mar,

doi = "10.1016/j.foodchem.2018.02.156",

language = "Undefined/Unknown",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier Science",

}

TY - JOUR

T1 - Assessment of oxidation compounds in oaked Chardonnay wines: A GC-MS and 1H NMR metabolomics approach.

AU - Pinto, J

AU - Oliveira, AS

AU - Azevedo, J

AU - De, Freitas V

AU - Lopes, P

AU - Roseira, I

AU - Cabral, M

AU - Guedes, de Pinho P

PY - 2018/3

Y1 - 2018/3

UR - http://europepmc.org/abstract/med/29622187

U2 - 10.1016/j.foodchem.2018.02.156

DO - 10.1016/j.foodchem.2018.02.156

M3 - Article

C2 - 29622187

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -