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Determination of biogenic amines in wine by thin-layer chromatography/densitometry.
Food Chem. 2012 Dec 1;135(3):1392-6. doi: 10.1016/j.foodchem.2012.06.022. Epub 2012 Jun 23.
Food Chem. 2012.
PMID: 22953871
Assessing the aromatic potential of Cabernet Sauvignon and Merlot musts used to produce rose wine by assaying the cysteinylated precursor of 3-mercaptohexan-1-ol.
Murat ML, Tominaga T, Dubourdieu D.
Murat ML, et al.
J Agric Food Chem. 2001 Nov;49(11):5412-7. doi: 10.1021/jf0103119.
J Agric Food Chem. 2001.
PMID: 11714336
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Influence of fermentation temperature on volatile thiols concentrations in Sauvignon blanc wines.
Masneuf-Pomarède I, Mansour C, Murat ML, Tominaga T, Dubourdieu D.
Masneuf-Pomarède I, et al. Among authors: murat ml.
Int J Food Microbiol. 2006 May 1;108(3):385-90. doi: 10.1016/j.ijfoodmicro.2006.01.001. Epub 2006 Mar 9.
Int J Food Microbiol. 2006.
PMID: 16524635
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