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Medidas sanitarias para prevenir el ingreso y producción de haloanisoles en bodegas
(Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias, 2015)
Polyaniline Based Materials as a Method to Eliminate Haloanisoles in Spirits Beverages
(American Chemical Society, 2018)
Analytical methods for determination of cork-taint compounds in wine
(Elsevier, 2012-07)
Cork taint is considered a major organoleptic defect in wine, producing a moldy aroma. Haloanisoles are the main compounds responsible, although there are other analytes cause the same problem. Occurrence of cork taint ...
Polyaniline Based Materials as a Method to Eliminate Haloanisoles in Spirits Beverages
(AMER CHEMICAL SOC, 2018)
In this research, the abilities of two polyaniline-based materials (PANI-EB and PANI-ES) were evaluated as potential fining agents to eliminate 2,4,6-trichloroanisole (TCA) and 2,4,6-tribromoanisole (TBA). The results ...
Tribromophenol and pentachlorophenol uptake from sawdust to horticultural products
(TAYLOR & FRANCIS LTD, 2009)
This paper presents a study of the uptake of 2,4,6-tribromophenol (TBP), pentachlorophenol (PCP), and its metabolite pentachloroanisole (PCA) from contaminated sawdust from the forest industry in horticultural products ...
Estudio de la variabilidad en el contenido de haloanisoles en vinos chilenos.
(Universidad de Concepción.Facultad de FarmaciaDepartamento de Farmacia., 2011)
Los haloanisoles como tricloroanisol y tribromoanisol se han convertido en uno de los principales compuestos deletéreos de la calidad del vino. Estos contaminantes producen un “flavor” mohoso conocido mundialmente ...