Author:
de Macêdo MORAIS Samara,de Sousa GALVÃO Mércia,de CARVALHO Leila Moreira,OLEGARIO Lary Souza,PEREIRA Giuliano Elias,de Andrade LIMA Luciana Leite,da SILVA Flávio Luiz Honorato,MADRUGA Marta Suely
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Publisher
Springer Science and Business Media LLC
Subject
Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry
Reference62 articles.
1. Arcanjo NMO, Bezerra TKA, da Silva FLH, Madruga MS (2015) Optimization of the HS-SPME-GC/MS technique for determining volatile compounds in red wines made from Isabel grapes (Vitis labrusca). Food Sci Technol 35(4):676–682
2. Arcanjo NMO, da Oliveira MES, daAraújo ÍBS, da Silva FLH, Madruga MS (2018) Red wine produced from the Isabella and Ives cultivar (Vitis Labrusca): Profile of volatiles and aroma descriptors. Food Sci Technol 38(2):271–279
3. Arias I, Lacau B, Astrain J, Barón C, Fenandez-Zurbano P, Ferreira V, Escudero A (2019) Effects of vineyard ‘potential’ and grape maturation on the aroma-volatile profile of Grenache wines. Oeno One 53(4):695–707
4. Barbará JA, Nicolli KP, Souza-Silva ÉA, Biasoto ACT, Welke JE, Zini CA (2020) Volatile profile and aroma potential of tropical Syrah wines elaborated in different maturation and maceration times using comprehensive two-dimensional gas chromatography and olfactometry. Food Chem 308:125552
5. Barros EP, Moreira N, Pereira GE, Leite SGF, Rezende CM, de Pinho PG (2012) Development and validation of automatic HS-SPME with a gas chromatography-ion trap/mass spectrometry method for analysis of volatiles in wines. Talanta 101:177–186
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献