Mechanism of migration from agglomerated cork stoppers. Part 2: Safety assessment criteria of agglomerated cork stoppers for champagne wine cork producers, for users and for control laboratories

Food Additives and Contaminants

Volumn 20, Issue 10, 2003, Pages 960-971

  Six, T ^a   Feigenbaum, Alexandre ^a  

^a Moulin de la Housse   (France)

Author keywords

Adhesives; Amines; Champagne; Cork; Migration; Synthetic corks; Wine

Indexed keywords

ADHESIVE AGENT; AROMATIC AMINE; GLUE; LUBRICATING AGENT; POLYURETHAN; SILICONE;

ANALYTIC METHOD; ARTICLE; CHEMICAL STRUCTURE; COMMERCIAL PHENOMENA; CONTROLLED STUDY; EUROPEAN UNION; FOOD BIOTECHNOLOGY; FOOD PROCESSING; FOOD SAFETY; GAS CHROMATOGRAPHY; INFRARED SPECTROSCOPY; INTERMETHOD COMPARISON; MASS SPECTROMETRY; MOLECULAR WEIGHT; POLYMERIZATION; PRIORITY JOURNAL; PROTON NUCLEAR MAGNETIC RESONANCE; PUBLIC HEALTH; SOLVENT EXTRACTION; STRUCTURE ANALYSIS; WINE INDUSTRY;

ADHESIVES; CONSUMER PRODUCT SAFETY; DIFFUSION; EUROPEAN UNION; FOOD CONTAMINATION; FOOD PACKAGING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MATERIALS TESTING; PARAFFIN; SILICONES; TREES; WINE;

EID: 0242392034     PISSN: 0265203X     EISSN: None     Source Type: Journal    
DOI: 10.1080/02652030310001597583     Document Type: Article

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