Sorption and diffusion properties of volatile phenols into cork

Food Chemistry

Volumn 122, Issue 4, 2010, Pages 1089-1094

  Karbowiak, Thomas ^a,b   Mansfield, Anna Katharine ^c   Barrera García, V Daniela ^a,b   Chassagne, David ^a,b  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c School of Integrative Plant Science College of Agriculture and Life Sciences   (United States)

Author keywords

Cork; Interaction; Interface; Mass transfer; Model wine; Phenolic compounds

Indexed keywords

ALCOHOL; GUAIACOL; PHENOL DERIVATIVE; SUBERIN;

ARTICLE; CHEMICAL STRUCTURE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DIFFUSION; FOOD PACKAGING; GAS CHROMATOGRAPHY; HYDROPHOBICITY; IMMERSION; ISOTHERM; OAK; PACKAGING MATERIAL; THERMODYNAMICS; WINE;

EID: 77951938854     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.089     Document Type: Article

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