Erratum: Investigation of ethyl radical quenching by Phenolics and Thiols in model wine (Journal of Agricultural and Food Chemistry (2013) 61:3 (685-692) (DOI: 10.1021/jf303880g));Investigation of ethyl radical quenching by phenolics and thiols in model wine

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 3, 2013, Pages 685-692

  Kreitman, Gal Y ^a   Laurie, V Felipe ^b   Elias, Ryan J ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

^b UNIVERSIDAD DE TALCA   (Chile)

Author keywords

1 hydroxyethyl radicals; 3 mercaptohexan 1 ol; electron paramagnetic resonance; spin trapping; thiols; wine oxidation

Indexed keywords

AMINO ACIDS; ELECTRON RESONANCE; ELECTRON SPIN RESONANCE SPECTROSCOPY; MASS SPECTROMETRY; OXIDATION; PARAMAGNETISM; WINE;

1-HYDROXYETHYL RADICALS; 3-MERCAPTOHEXAN-1-OL; ADDUCT FORMATION; ELECTRON PARAMAGNETIC RESONANCES (EPR); HYDROXYCINNAMIC ACIDS; NON-ENZYMATIC OXIDATION; SPIN TRAPPING; THIOLS;

PARAMAGNETIC RESONANCE;

EID: 84872877185     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf501734f     Document Type: Erratum

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