Haloanisole and halophenol contamination in Spanish aged red wines

Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment

Volumn 26, Issue 1, 2009, Pages 32-38

  Copete, M L ^a   Zalacain, A ^a   Lorenzo, C ^a   Carot, J M ^b   Esteve, M D ^b   Climent, M ^b   Salinas, M R ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Aged red wine; Contamination; Haloanisoles; Halophenols

Indexed keywords

ANISOLE; HALOANISOLE; HALOPHENOL; UNCLASSIFIED DRUG; ANISOLE DERIVATIVE; PHENOL DERIVATIVE;

ARTICLE; CONTROLLED STUDY; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD SAFETY; FOOD STORAGE; LIQUID CHROMATOGRAPHY; LIQUID PHASE MICROEXTRACTION; MASS SPECTROMETRY; PRIORITY JOURNAL; RED WINE; RISK ASSESSMENT; SAMPLING; SPAIN; ANALYSIS; DECISION TREE; FOOD HANDLING; MASS FRAGMENTOGRAPHY; PROCEDURES; TIME; WINE;

ANISOLES; DECISION TREES; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; PHENOLS; TIME FACTORS; WINE;

EID: 58949099495     PISSN: 19440049     EISSN: 19440057     Source Type: Journal    
DOI: 10.1080/02652030802273130     Document Type: Article

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