![](/img/cover-not-exists.png)
Optimization of the HS-SPME-GC/MS technique for determining volatile compounds in red wines made from Isabel grapes (Vitis labrusca)
ARCANJO, Narciza Maria de Oliveira, BEZERRA, Taliana Kênia Alvez, SILVA, Flávio Luís Honorato da, MADRUGA, Marta SuelyVolume:
35
Language:
english
Journal:
Food Science and Technology
DOI:
10.1590/1678-457x.6815
Date:
October, 2015
File:
PDF, 1.40 MB
english, 2015