Elucidation of the volatile composition of Marsala wines by using comprehensive two-dimensional gas chromatography-Reference-Cited by-同舟云学术

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Elucidation of the volatile composition of Marsala wines by using comprehensive two-dimensional gas chromatography

Published:2014-01 Issue: Volume:142 Page:262-268
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Dugo Giacomo,Franchina Flavio A.,Scandinaro Maria R.,Bonaccorsi Ivana,Cicero Nicola,Tranchida Peter Q.,Mondello Luigi

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference17 articles.

1. Quantitative gas chromatography–olfactometry and chemical quantitative study of the aroma of four Madeira wines;Campo;Analytica Chimica Acta,2006

2. Comprehensive two-dimensional gas chromatography review;Cortes;Journal of Separation Science,2009

3. Gas chromatography-olfactometry in food flavour analysis;d’Acampora Zellner;Journal of Chromatography A,2008

4. Studio della composizione chimica e dei composti volatile del Marsala vergine;Di Stefano;Vignevini, n,1985

5. Quantitative determination of the odorants of young red wines from different grape varieties;Feirrera;Journal of the Science of Food and Agriculture,2000

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