Comprehensive two-dimensional gas chromatography–mass spectrometry analysis and comparison of volatile organic compounds in Brazilian cachaça and selected spirits-Reference-Cited by-同舟云学术

Comprehensive two-dimensional gas chromatography–mass spectrometry analysis and comparison of volatile organic compounds in Brazilian cachaça and selected spirits

Published:2009-02 Issue:3 Volume:112 Page:747-755
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cardeal Zenilda L.,Marriott Philip J.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference23 articles.

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4. Changes in aromatic components of banana during ripening and air-drying;Boudhrioua;Lebensmittel-Wissenschaft und-Technologie,2003

5. Interactions between ethyl esters and aroma compounds in model spirit solutions;Conner;Journal of Agricultural and Food Chemistry,1994

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