Rapid and specific method for residual oxalates evaluation in cork stoppers for wine bottling
1991
Ferreira, M.A. | Mendes, E. (Porto Univ. (Portugal). Faculdade de Farmacia)
An enzymic procedure is proposed for the quantification of oxalates in cork stoppers. A study of the sensibility, repeatability and accuracy of the proposed method is presented. The advantage of the proposed method over those previously recorded for oxalate quantification is its simplicity, specificity and application to a large number of samples in a minimal time (3h). The method could be put to use by regulatory agencies, cork stopper manufacturers and the food industry to determine the residual oxalates in cork stoppers
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