Modelling aroma of three Italian red wines by headspace-mass spectrometry and potential functions
Author:
Publisher
Elsevier BV
Subject
Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry
Reference40 articles.
1. Improvement of the Chemometric Variety Characterization of Wines by Improving the Detection Limit for Aroma Compounds
2. Classification of Nebbiolo-based wines from Piedmont (Italy) by means of solid-phase microextraction–gas chromatography–mass spectrometry of volatile compounds
3. Polydimethylsiloxane solid-phase microextraction–gas chromatography method for the analysis of volatile compounds in wines
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