Pizarro C, Sáenz-González C, Pérez-del-Notario N, González-Sáiz JM. Development of a dispersive liquid-liquid microextraction method for the simultaneous determination of the main compounds causing cork taint and Brett character in wines using gas chromatography-tandem mass spectrometry. „J Chromatogr A”. 1218 (12), s. 1576–1584, 2011. DOI: 10.1016/j.chroma.2011.01.055. PMID: 21295311.
Alvarez-Rodríguez ML, López-Ocaña L, López-Coronado JM, Rodríguez E, Martínez MJ, Larriba G, Coque JJ. Cork taint of wines: role of the filamentous fungi isolated from cork in the formation of 2,4,6-trichloroanisole by o methylation of 2,4,6-trichlorophenol. „Appl. Environ. Microbiol.”. 68 (12), s. 5860–5869, 2002. DOI: 10.1128/AEM.68.12.5860-5869.2002. PMID: 12450804. PMCID: PMC134401.
Prak S, Gunata Z, Guiraud JP, Schorr-Galindo S. Fungal strains isolated from cork stoppers and the formation of 2,4,6-trichloroanisole involved in the cork taint of wine. „Food Microbiol.”. 24 (3), s. 271–80, 2007. DOI: 10.1016/j.fm.2006.05.002. PMID: 17188205.
Maggi L, Mazzoleni V, Fumi MD, Salinas MR. Transformation ability of fungi isolated from cork and grape to produce 2,4,6-trichloroanisole from 2,4,6-trichlorophenol. „Food Addit Contam Part A Chem Anal Control Expo Risk Assess”. 25 (3), s. 265–269, 2008. DOI: 10.1080/02652030701522991. PMID: 18311620.
nih.gov
ncbi.nlm.nih.gov
Pizarro C, Sáenz-González C, Pérez-del-Notario N, González-Sáiz JM. Development of a dispersive liquid-liquid microextraction method for the simultaneous determination of the main compounds causing cork taint and Brett character in wines using gas chromatography-tandem mass spectrometry. „J Chromatogr A”. 1218 (12), s. 1576–1584, 2011. DOI: 10.1016/j.chroma.2011.01.055. PMID: 21295311.
Alvarez-Rodríguez ML, López-Ocaña L, López-Coronado JM, Rodríguez E, Martínez MJ, Larriba G, Coque JJ. Cork taint of wines: role of the filamentous fungi isolated from cork in the formation of 2,4,6-trichloroanisole by o methylation of 2,4,6-trichlorophenol. „Appl. Environ. Microbiol.”. 68 (12), s. 5860–5869, 2002. DOI: 10.1128/AEM.68.12.5860-5869.2002. PMID: 12450804. PMCID: PMC134401.
Prak S, Gunata Z, Guiraud JP, Schorr-Galindo S. Fungal strains isolated from cork stoppers and the formation of 2,4,6-trichloroanisole involved in the cork taint of wine. „Food Microbiol.”. 24 (3), s. 271–80, 2007. DOI: 10.1016/j.fm.2006.05.002. PMID: 17188205.
Maggi L, Mazzoleni V, Fumi MD, Salinas MR. Transformation ability of fungi isolated from cork and grape to produce 2,4,6-trichloroanisole from 2,4,6-trichlorophenol. „Food Addit Contam Part A Chem Anal Control Expo Risk Assess”. 25 (3), s. 265–269, 2008. DOI: 10.1080/02652030701522991. PMID: 18311620.
