Main differences between volatiles of sparkling and base...

Food Chemistry 2014 / 12 Vol. 164

Main differences between volatiles of sparkling and base wines accessed through comprehensive two dimensional gas chromatography with time-of-flight mass spectrometric detection and chemometric tools

Welke, Juliane Elisa, Zanus, Mauro, Lazzarotto, Marcelo, Pulgati, Fernando Hepp, Zini, Cláudia Alcaraz
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Volume:
164
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2014.05.025
Date:
December, 2014
File:
PDF, 1.86 MB
english, 2014
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