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AI Summary & Key Takeaways
AI Insight⚡ TL;DR(Too Long; Didn't Read)
In this paper, high performance liquid chromatographic methods for the determination of the main carboxylic acids in grape must, wine and vinegar is reviewed.
📌 3 Key Takeaways
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Objective & Hypothesis:Carboxylic acids have an important influence on the biological stability and organoleptic properties of wines.
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Key Findings & Data:Carboxylic acids have an important influence on the biological stability and organoleptic properties of wines.
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Conclusion & Impact:In this paper, high performance liquid chromatographic methods for the determination of the main carboxylic acids in grape must, wine and vinegar is reviewed.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters
Abstract
Carboxylic acids have an important influence on the biological stability and organoleptic properties of wines. In this paper, high performance liquid chromatographic methods for the determination of the main carboxylic acids in grape must, wine and vinegar is reviewed.
Özet
Karboksilik asitlerin, şarabın biyolojik kararlılığında ve organoleptik özelliklerinde önemli etkileri vardır. Bu çalışmada üzüm şırası, şarap ve sirkede önemli organik asitlerin tayini için yüksek performans sıvı kromatografik metotlar derlenmiştir.
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Cite This Article
DENLİ, Y. (1999). HPLC Methods for the Determination of Organic Acids in Grape Must, Wine and Vinegar(Turkish with English Abstract). Gıda, Cilt: 24 - Sayı: 1. https://ajindex.com/articles/40304