Profile of volatile compounds in 11 brandies by headspace solid-phase microextraction followed by gas chromatography-mass spectrometry

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Zhao, Y., Xu, Y., Fan, W., Jiang, W.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 74, no. 2 (2009), p. C90-C99
Materias:	Aguardientes Compuesto volátil Cromatografía Cromatografía de gases Espectrometría Espectrometría de masas Brandy Microextracción
Publicación relacionada:	Contenido en: Journal of food science

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