Quantitative gas chromatography–olfactometry and chemical quantitative study of the aroma of four Madeira wines
Author:
Publisher
Elsevier BV
Subject
Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry
Reference28 articles.
1. Analytical Characterization of Madeira Wine
2. 3-Hydroxy-4,5-dimethyl-2(5H)-furanone Levels in Fortified Madeira Wines: Relationship to Sugar Content
3. Varietal flavour compounds of four grape varieties producing Madeira wines
4. Characterization of the aroma profile of Madeira wine by sorptive extraction techniques
5. Quantitative gas chromatography–olfactometry. Analytical characteristics of a panel of judges using a simple quantitative scale as gas chromatography detector
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