HPLC method for the quantification of phenolic acids, phenolic aldehydes, coumarins and furanic derivatives in different kinds of toasted wood used for the ageing of brandies
Abstract
A simple, rapid and accurate
* Corresponding authors
a
INRB I.P., INIA/Dois Portos, Dois Portos, Portugal
E-mail:
sara.canas@inrb.pt
Fax: +351 261712426
Tel: +351 261712106
b Instituto Superior de Agronomia, Departamento de Química Agrícola e Ambiental, Universidade Técnica de Lisboa, Tapada da Ajuda, Lisboa, Portugal
A simple, rapid and accurate
S. Canas, A. P. Belchior, M. I. Spranger and R. Bruno-de-Sousa, Anal. Methods, 2011, 3, 186 DOI: 10.1039/C0AY00269K
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