Cromatografia

Solo disponible en BuenasTareas
  • Páginas : 2 (268 palabras )
  • Descarga(s) : 0
  • Publicado : 18 de enero de 2011
Leer documento completo
Vista previa del texto
14. Lopez M, Mancilla-Margalli N, Mendoza-Diaz G (2003)
Molecular structures of fructans from Agave tequilana Weber
var. azul. J Agric Food Chem51:7835–7840. doi:10.1021/
jf030383v

15. Mancilla-Margalli N, Lopez M (2006) Water-soluble carbohydrates
and fructan structures patterns from Agave and Dasylirionspecies. J Agric Food Chem 54:7832–7839. doi:10.1021/
jf060354v
7. Benn SM, Peppard TL (1996) Characterization of tequila flavor
by instrumental andsensory analysis. J Agric Food Chem
44:557–566. doi:10.1021/jf9504172
Mancilla-Margalli N, Lopez MG (2002) Generation of Maillard
compounds from inulin duringthermal processing of Agave tequilana
blue variety. J Agric Food Chem 50:806–812. doi:10.
1021/jf0110295
Prado-Ramı´rez R, Gonza´lez-Alvarez V,Pelayo-Ortiz C, Casillas
N, Estarro´n M, Go´mez-Herna´ndez H (2005) The role of distillation
on the tequila quality. Int J Food Sci Technol 40:701–708.doi:10.1111/j.1365-2621.2005.00983.x
Rapp A (1998) Volatile flavor of wine: correlation between instrumental
analysis and sensory analysis. Nahrung 42:351–363. doi:10.1002/(SICI)1521-3803(199812)42:06\351::AID-FOOD351[3.
3.CO;2-U
Sabon I, De Revel G, Kotseridis Y, Bertrand A (2002) Determination
of volatile compoundsin Grenache wines in relation
with different terroirs in the Rhone valley. J Agric Food Chem
50:6341–6345. doi:10.1021/jf025611k
1. Aleixandre JL, LizamaV, Alvarez I, Garcia MJ (2002) Varietal
differentiation of red wines in the Valencian region (Spain).
J Agric Food Chem 50:751–755. doi:10.1021/jf010712o
tracking img