Development, validation and application of a fast GC-FID method for the analysis of volatile compounds in spirit drinks and wine

Author:

Paolini MauroORCID,Tonidandel Loris,Larcher Roberto

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference49 articles.

1. Wine chemistry and biochemistry,2009

2. Flavours and fragrances: Chemistry, bioprocessing and sustainability;Berger,2007

3. Sulphite-binding power of wines and ciders. I. Equilibrium constants for the dissociation of carbonyl bisulphite compounds;Burroughs;Journal of the Science of Food and Agriculture,1973

4. Flavour chemistry and assessment;Cole,1997

5. April 2016 amending the Annex to Regulation (EC) No 2870/2000 as regards certain reference methods for the analysis of spirit drinks;Commission Implementing Regulation (EU) 2016/635 of 22,2016

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