A comprehensive characterization of volatile profiles of plum brandies using gas chromatography coupled to high resolution mass spectrometry
Author:
Funder
UCT Prague
Publisher
Elsevier BV
Subject
Food Science
Reference21 articles.
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2. Changes in the chemical composition of plum distillate during maturation with oak chips under different conditions;Balcerek;Food Technology and Biotechnology,2017
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4. Minor volatile compounds in traditional homemade fruit brandies from Transylvania-Romania, as determined by GC-MS analysis;Coldea;Notulae Botanicae Horti Agrobotanici Cluj-Napoca,2014
5. Gas-chromatographic analysis of major volatile compounds found in traditional fruit brandies from Transylvania, Romania;Coldea;Notulae Botanicae Horti Agrobotanici Cluj-Napoca,2011
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