Advances in the Dereplication of Aroma Precursors from Grape Juice by Pretreatment with Lead Acetate and Combined HILIC- and RP-HPLC Methods
Glycosidic aroma precursors (GAPs) contribute to the varietal flavor of wine. Researchers have applied various sample preparation and analytical methods in attempts to achieve their separation and identification. However, mass spectrometric methods still fail to unequivocally define their structures...
| Published in: | Foods |
|---|---|
| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-01-01
|
| Subjects: | |
| Online Access: | http://www.mdpi.com/2304-8158/8/1/28 |