Comparison of micro-scale simultaneous distillation–extraction and stir bar sorptive extraction for the determination of volatile organic constituents of grape juice-Reference-Cited by-同舟云学术

Comparison of micro-scale simultaneous distillation–extraction and stir bar sorptive extraction for the determination of volatile organic constituents of grape juice

Published:2006-06 Issue:2 Volume:1117 Page:121-131
ISSN:0021-9673
Container-title:Journal of Chromatography A
language:en
Short-container-title:Journal of Chromatography A

Author:

Caven-Quantrill Darren J.,Buglass Alan J.

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference30 articles.

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2. Flavour of Foods and Beverages: Chemistry and Technology;Rapp,1978

3. D.J. Caven-Quantrill, B.Sc. thesis, Anglia Polytechnic University, 1999.

4. Comparison of Amberlite XAD-2/Freon 11 Extraction with Liquid/Liquid Extraction for the Determination of Wine Flavor Components

5. Evaluation of headspace volatiles of cabernet sauvignon wines sampled by an on-column method

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