Migration of 2,4,6-trichloroanisole from cork stoppers to wine
The migration of 2,4,6-trichloroanisole (TCA) from cork stoppers to wine is studied under different experimental conditions. Corks that were either naturally contaminated or spiked with a TCA solution were immersed in an ethanol-water mixture (12% v/v) for 6 days or were used as a closure for bottle...
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Veröffentlicht in: | European food research & technology 2005-03, Vol.220 (3-4), p.347-352 |
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Sprache: | eng |
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