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-Reference-Cited by-同舟云学术

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

Published:2014-12 Issue: Volume:164 Page:427-437
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Welke Juliane Elisa,Zanus Mauro,Lazzarotto Marcelo,Pulgati Fernando Hepp,Zini Cláudia Alcaraz

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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5. Volatile profiles of sparkling wines obtained by three extraction methods and gas chromatography–mass spectrometry (GC–MS) analysis;Bosch-Fuste;Food Chemistry,2007

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