Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation – Part I: Phenolic acids
Xingjie Wang, Yun-kui Li, Hong-cong Song, Yongsheng Tao, Nino Russo
Topics & Concepts
ChemistryTerpeneWineLinaloolAromaGallic acidOrganic chemistryPhenolsFermentationChromatographyFood scienceEssential oilAntioxidantFermentation and Sensory AnalysisPlant biochemistry and biosynthesisPhytochemicals and Antioxidant Activities