Identification of 2,3-Dihydroxy-1-guaiacylpropan-1-one in Brandies
- 1 March 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (3) , 873-876
- https://doi.org/10.1021/jf9605613
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Photodiode array detection for elucidation of the structure of phenolic compoundsJournal of Chromatography A, 1993
- Ellagitannins and lignins in aging of spirits in oak barrelsJournal of Agricultural and Food Chemistry, 1993
- The effect of cask charring on Scotch whisky maturationInternational Journal of Food Science & Technology, 1993
- Importance of phenolic compounds for the characterization of fruit juicesJournal of Agricultural and Food Chemistry, 1992
- Relationships Between Phenolic Compounds of Low Molecular Weight as Indicators of the Aging Conditions and Quality of BrandiesAmerican Journal of Enology and Viticulture, 1990
- Polyphenols of Quercus robur: Adult tree and in vitro grown calli and shootsPhytochemistry, 1988
- Extraction and Evolution of Lignin Products in Armagnac Matured in OakAmerican Journal of Enology and Viticulture, 1981
- Chemical Mechanisms of Whiskey MaturationAmerican Journal of Enology and Viticulture, 1981
- An Analysis of Wine to Indicate Aging in Wood or Treatment with Wood Chips or Tannic AcidAmerican Journal of Enology and Viticulture, 1971