2,4,6-trichloroanisole

Known as: trichloroanisole 
 
National Institutes of Health

Papers overview

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2016
2016
To explore the mechanisms and influence factors on the production of 2,4,6-trichloroanisole (2,4,6-TCA) in surface waters, the 2… (More)
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2016
2016
The transformation efficiency and products of an odorous compound 2,4,6-trichloroanisole (TCA) at the wavelength of 254 nm in the… (More)
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2012
2012
Organochlorine pesticides are persistent lipophilic organic pollutants and tend to accumulate in growing plants. During growth… (More)
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2009
2009
A kind of inexpensive and environmental friendly mineral, the raw bauxite has been used successfully as a catalyst combined with… (More)
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2008
2008
The ability of eight fungal strains to transform 2,4,6-trichlorophenol (TCP) to 2,4,6-trichloroanisole (TCA) was studied. These… (More)
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2007
2007
In this paper a new method for the determination of 2,4,6-trichloroanisole (TCA) and 2,4,6-tribromoanisole (TBA) in wine samples… (More)
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2006
2006
This paper describes the development of an analytical method consisting of pressurised fluid extraction (PFE) and gas… (More)
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2002
2002
Cork taint is a musty or moldy off-odor in wine mainly caused by 2,4,6-trichloroanisole (2,4,6-TCA). We examined the role of 14… (More)
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2000
2000
2,4,6-Trichloroanisole (TCA) is the compound most often associated with cork taint in wines and has been shown to have a very low… (More)
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1997
1997
Cork taint in wine is a serious problem which is exacerbated by the difficulty of its assessment. Current analytical procedures… (More)
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