Determination of haloanisols in white wine by immunosorbent solid-phase extraction followed by enzyme-linked immunosorbent assay

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 24, 2006, Pages 9176-9183

  Sanvicens, Nuria ^a,b   Moore, Eric J ^b,c   Guilbault, George G ^b   Marco, M Pilar ^a  

^a DEPARTMENT OF ENVIRONMENTAL CHEMISTRY   (Spain)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

2,4,6 tribromoanisole (TBA); 2,4,6 trichloroanisole (TCA); Cork; ELISA; Immunoaffinity purification; Immunosorbent; Musty odor; Wine

Indexed keywords

2,4,6 TRIBROMOANISOLE; 2,4,6 TRICHLOROANISOLE; 2,4,6-TRIBROMOANISOLE; 2,4,6-TRICHLOROANISOLE; ANISOLE DERIVATIVE;

ARTICLE; CHEMISTRY; ENZYME LINKED IMMUNOSORBENT ASSAY; EVALUATION; FOOD ANALYSIS; HUMAN; ODOR; WINE;

ANISOLES; ENZYME-LINKED IMMUNOSORBENT ASSAY; FOOD ANALYSIS; HUMANS; ODORS; WINE;

EID: 33845727551     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0612373     Document Type: Article

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