Evaluation of the composition of vine shoots and oak chips for oenological purposes by superheated liquid extraction and high-resolution liquid chromatography-time-of-flight/mass spectrometry analysis

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 13, 2012, Pages 3409-3417

  Delgado De La Torre, M Pilar ^a   Priego Capote, Feliciano ^a   Luque De Castro, María Dolores ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

chemometric tools; metabolic profile; oak wood extracts; oenology; superheated liquid extraction; vine shoots extracts

Indexed keywords

CHEMOMETRIC TOOLS; METABOLIC PROFILES; OAK WOOD; OENOLOGY; SUPERHEATED LIQUIDS; VINE-SHOOTS EXTRACTS;

LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY;

PLANT EXTRACTS;

PLANT EXTRACT;

ARTICLE; CHEMISTRY; FOOD STORAGE; FRACTIONATION; INSTRUMENTATION; ISOLATION AND PURIFICATION; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; OAK; VITIS; WINE; WOOD;

CHEMICAL FRACTIONATION; CHROMATOGRAPHY, LIQUID; FOOD STORAGE; MASS SPECTROMETRY; PLANT EXTRACTS; QUERCUS; VITIS; WINE; WOOD;

EID: 84859403867     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf205337a     Document Type: Article

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