Odorant Screening and Quantitation of Thiols in Carmenere Red Wine by Gas Chromatography-Olfactometry and Stable Isotope Dilution Assays

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dc.contributor.authorPavez, C.
dc.contributor.authorAgosin T., Eduardo
dc.contributor.authorSteinhaus, M.
dc.date.accessioned2020-08-28T19:30:54Z
dc.date.available2020-08-28T19:30:54Z
dc.date.issued2016
dc.format.extent5 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1021/acs.jafc.6b00411
dc.identifier.issn0021-8561
dc.identifier.issn1520-5118
dc.identifier.urihttps://doi.org/10.1021/acs.jafc.6b00411
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/40256
dc.issue.numeroNo. 17
dc.language.isoen
dc.pagina.final3421
dc.pagina.inicio3417
dc.revistaJournal of Agricultural and Food Chemistryes_ES
dc.rightsacceso restringido
dc.subject.ddc510
dc.subject.deweyMatemática física y químicaes_ES
dc.subject.otherVino - Olores_ES
dc.subject.otherVinos tintoses_ES
dc.subject.otherTioleses_ES
dc.subject.otherCromatografía de afinidades_ES
dc.titleOdorant Screening and Quantitation of Thiols in Carmenere Red Wine by Gas Chromatography-Olfactometry and Stable Isotope Dilution Assayses_ES
dc.typeartículo
dc.volumenVol. 64
sipa.codpersvinculados99630
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