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Citrulline as the main precursor of ethyl carbamate in model fortified wines inoculated with Lactobacillus hilgardii: a marker of the levels in a spoiled fortified wine

2002; Oxford University Press; Volume: 34; Issue: 1 Linguagem: Inglês

10.1046/j.1472-765x.2002.01045.x

1472-765X

Zélia Azevedo, José António Couto, Tim Hogg,

Tea Polyphenols and Effects

Journal Article Citrulline as the main precursor of ethyl carbamate in model fortified wines inoculated with Lactobacillus hilgardii: a marker of the levels in a spoiled fortified wine Get access Z. Azevedo, Z. Azevedo Departamento de Química da Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169–007 Porto, PortugalEscola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr António Bernardino de Almeida, 4200–072 Porto, Portugal Search for other works by this author on: Oxford Academic Google Scholar J.A. Couto, J.A. Couto Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr António Bernardino de Almeida, 4200–072 Porto, Portugal J.A. Couto Escola Superior de Biotecnologia, Rua Dr António Bernardino de Almeida, 4200–072 Porto, Portugal (e‐mail: jagc@esb.ucp.pt). Search for other works by this author on: Oxford Academic Google Scholar T. Hogg T. Hogg Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr António Bernardino de Almeida, 4200–072 Porto, Portugal Search for other works by this author on: Oxford Academic Google Scholar Letters in Applied Microbiology, Volume 34, Issue 1, 1 January 2002, Pages 32–36, https://doi.org/10.1046/j.1472-765x.2002.01045.x Published: 01 January 2002 Article history Received: 25 May 2001 Revision received: 24 September 2001 Accepted: 05 October 2001 Published: 01 January 2002