Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures.

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作者： Luís,Filipe-Ribeiro ^[1] ; Fernanda,Cosme ^[2] ; Fernando M,Nunes ^[2]

作者单位： CQ-VR, Chemistry Research Centre, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Chemistry Department, 5000-801 Vila Real, Portugal. ^[1] CQ-VR, Chemistry Research Centre, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Biology and Environment Department, 5000-801 Vila Real, Portugal. ^[2]

关键词 4-Ethylguaiacol 4-Ethylphenol Chitin Chitosan Chromatic characteristics Headspace aroma abundance Phenolic compounds Red wine

DOI 10.1016/j.dib.2018.02.029

PMID 29876480

发布时间 2020-09-30

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Data in brief

2018年17卷

1201-1217页

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Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures.

Data in brief

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Data in brief

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Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures.

Data in brief

相似文献

Data in brief

相关期刊

检索历史清除