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Food Additives & Contaminants: Part A Volume 35, 2018 - Issue 12
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Articles

Carbonyl compounds in different stages of vinification and exposure risk assessment through Merlot wine consumption

Daiani Cecchin FerreiraDepartamento de Ciências dos Alimentos, Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, BrazilView further author information
,
Karine Primieri NicolliDepartamento de Química Inorgânica, Instituto de Química, UFRGS, Porto Alegre, BrazilView further author information
,
Érica A. Souza-SilvaDepartamento de Química Inorgânica, Instituto de Química, UFRGS, Porto Alegre, Brazil;Departamento de Química, Instituto de Ciências Ambientais, Químicas e Farmacêuticas, Universidade Federal de São Paulo (UNIFESP), Diadema, BrazilView further author information
,
Vitor ManfroiDepartamento de Ciências dos Alimentos, Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, BrazilView further author information
,
Claudia Alcaraz ZiniDepartamento de Química Inorgânica, Instituto de Química, UFRGS, Porto Alegre, BrazilView further author information
&
Juliane Elisa WelkeDepartamento de Ciências dos Alimentos, Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, BrazilCorrespondence[email protected]
ORCID Iconhttp://orcid.org/0000-0003-0365-3683View further author information
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Pages 2315-2331 | Received 15 Aug 2018, Accepted 07 Oct 2018, Published online: 14 Nov 2018

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