Development and optimization of a HS-SPME-GC-MS methodology to quantify volatile carbonyl compounds in Port wines
Moreira, Nathalie, Araújo, Ana Margarida, Rogerson, Frank, Vasconcelos, Isabel, Freitas, Victor De, Pinho, Paula Guedes deVolume:
270
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.07.093
Date:
January, 2019
File:
PDF, 920 KB
english, 2019