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Free amino acids and biogenic amines in Alicante Monastrell wines

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Free amino acids and biogenic amines in Alicante Monastrell wines

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Arrieta, MP.; Prats-Moya, MS. (2012). Free amino acids and biogenic amines in Alicante Monastrell wines. Food Chemistry. 135(3):1511-1519. doi:10.1016/j.foodchem.2012.06.008

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/67408

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Title: Free amino acids and biogenic amines in Alicante Monastrell wines
Author:
UPV Unit: Universitat Politècnica de València. Instituto de Tecnología de Materiales - Institut de Tecnologia de Materials
Issued date:
Abstract:
[EN] The simultaneous determination of 17 free amino acids and 8 biogenic amines in Alicante Monastrell wines was investigated for the first time. The quantification was carried out by using a RP-HPLC method. based on a ...[+]
Subjects: Biogenic amines , Amino acids , HPLC , Wine , Monastrell , Fondillón
Copyrigths: Cerrado
Source:
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2012.06.008
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.foodchem.2012.06.008
Thanks:
Marina Patricia Arrieta thanks to Ministerio de Asuntos Exteriores (MAE) and Agencia Espanola de Cooperacion Internacional para el Desarrollo (AECID) for the pre-doctoral fellowship. The authors thank Consejo Regulador de ...[+]
Type: Artículo

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