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Characterization of chemical compounds susceptible to be extracted from cork by the wine using GC-MS and 1H NMR metabolomic approaches.
Food Chem. 2019 Jan 15;271:639-649. doi: 10.1016/j.foodchem.2018.07.222. Epub 2018 Aug 1.
Food Chem. 2019.
PMID: 30236727
Assessment of oxidation compounds in oaked Chardonnay wines: A GC-MS and 1H NMR metabolomics approach.
Pinto J, Oliveira AS, Azevedo J, De Freitas V, Lopes P, Roseira I, Cabral M, Guedes de Pinho P.
Pinto J, et al. Among authors: roseira i.
Food Chem. 2018 Aug 15;257:120-127. doi: 10.1016/j.foodchem.2018.02.156. Epub 2018 Mar 2.
Food Chem. 2018.
PMID: 29622187
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Reactivity of Cork Extracts with (+)-Catechin and Malvidin-3-O-glucoside in Wine Model Solutions: Identification of a New Family of Ellagitannin-Derived Compounds (Corklins).
Azevedo J, Fernandes A, Oliveira J, Brás NF, Reis S, Lopes P, Roseira I, Cabral M, Mateus N, de Freitas V.
Azevedo J, et al. Among authors: roseira i.
J Agric Food Chem. 2017 Oct 4;65(39):8714-8726. doi: 10.1021/acs.jafc.7b02845. Epub 2017 Sep 25.
J Agric Food Chem. 2017.
PMID: 28859473
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