Compositional Changes in Smoke-Affected Grape Juice as a Consequence of Activated Carbon Treatment and the Impact on Phenolic Compounds and Smoke Flavor in Wine.
J Agric Food Chem. 2021 Sep 8;69(35):10246-10259. doi: 10.1021/acs.jafc.1c02642. Epub 2021 Aug 24.
J Agric Food Chem. 2021.
PMID: 34428045