Establishing the processing factor and degradation kinetics of hexaconazole residues in vinification and its residual impact on wine quality and aroma characteristics by GCxGC-ToF/MS analysis
| Autor: | Deore, Pushpa, Shabeer TP, Ahammed, Upadhyay, Anuradha, Sharma, Ajay Kumar, Devarumath, Rachayya, Kale, Rajaram |
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| Zdroj: | In Food Bioscience April 2024 58 |
| Databáze: | ScienceDirect |
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