| Reference ID | 1 |
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| DOI | DOI: 10.1080/19440049.2018.1539530 |
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| Title | Carbonyl compounds in different stages of vinification and exposure risk assessment through Merlot wine consumption |
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| Year | 2018 |
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| Type | article |
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| Journal | Food additives & contaminants part a |
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| Authors | Daiani Cecchin Ferreira, Karine Primieri Nicolli, Érica A. Souza-Silva, Vítor Manfroi, Cláudia Alcaraz Zini, Juliane Elisa Welke |
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| Institutions | Universidade Federal do Rio Grande do Sul, Universidade Federal do Rio Grande do Sul, Universidade Federal do Rio Grande do Sul, Instituto de Ciências Farmacêuticas, Universidade Federal de São Paulo, Universidade Federal do Rio Grande do Sul, Universidade Federal do Rio Grande do Sul, Universidade Federal do Rio Grande do Sul |
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| Topic | Winemaking, Wine, Furfural, Acrolein, Chemistry, Acetaldehyde, Aldehyde, Malolactic fermentation, Food science, Formaldehyde, Aldehyde dehydrogenase, Acetoin, Ethyl carbamate, Organic chemistry, Fermentation, Ethanol, Biology, Catalysis, Bacteria, Lactic acid, Genetics, Enzyme |
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