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Qualitative characteristics and comparison of volatile fraction of vodkas made from different botanical materials by comprehensive two-dimensional gas chromatography and the electronic nose based on the technology of ultra-fast gas chromatography
Wiśniewska, Paulina, Śliwińska, Magdalena, Dymerski, Tomasz, Wardencki, Waldemar, Namieśnik, JacekLanguage:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.7868
Date:
July, 2016
File:
PDF, 1.05 MB
english, 2016