Ontology highlight
ABSTRACT:
SUBMITTER: Filipe-Ribeiro L
PROVIDER: S-EPMC5988412 | biostudies-literature | 2018 Apr
REPOSITORIES: biostudies-literature
Filipe-Ribeiro Luís L Cosme Fernanda F Nunes Fernando M FM
Data in brief 20180216
Data in this article presents the changes on phenolic compounds and headspace aroma abundance of a red wine spiked with 4-ethylphenol and 4-ethylguaiacol and treated with a commercial crustacean chitin (CHTN), two commercial crustacean chitosans (CHTB, CHTD), one fungal chitosan (CHTF), one additional chitin (CHTNA) and one additional chitosan (CHTC) produced by alkaline deacetylation of CHTN and CHTB, respectively. Chitin and chitosans presented different structural features, namely deacetylati ...[more]