Determination of E,E-farnesol in Makgeolli (rice wine) using dynamic headspace sampling and stir bar sorptive extraction coupled with gas chromatography–mass spectrometry-Reference-Cited by-同舟云学术

Determination of E,E-farnesol in Makgeolli (rice wine) using dynamic headspace sampling and stir bar sorptive extraction coupled with gas chromatography–mass spectrometry

Published:2014-01 Issue: Volume:142 Page:79-86
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ha Jaeho,Wang Yiru,Jang Hyejin,Seog Homoon,Chen Xi

Funder

Korea Food Research Institute

Ministry for Food, Agriculture, Forestry and Fisheries of Korea

National Nature Scientific Foundation of China-Korea Joint Research Project

Nature Scientific Foundation of Fujian

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Comparison of volatile constituents extracted from model grape juice and model wine by stir bar sorptive extraction-gas chromatography–mass spectrometry;Caven-Quantrill;Journal of Chromatography A,2011

5. Volatile flavour compounds analysis of solid state fermented Thai rice wine (Ou);Chuenchomrat;Science Asia,2008

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