POSSIBILITIES OF CHARACTERIZING WINE QUALITY AND VINE VARIETIES BY MEANS OF CAPILLARY CHROMATOGRAPHY-Reference-Cited by-同舟云学术

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POSSIBILITIES OF CHARACTERIZING WINE QUALITY AND VINE VARIETIES BY MEANS OF CAPILLARY CHROMATOGRAPHY

Published:1978 Issue: Volume: Page:391-417
ISSN:
Container-title:Flavor of Foods and Beverages
language:
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Author:

Rapp A.,Hastrich H.,Engel L.,Knipser W.

Publisher

Elsevier

Reference42 articles.

1. Rapp, A. Über Inhaltsstoffe von Traubenmosten und Weinen unter besonderer Berücksichtigung der flüchtigen Verbindungen und des stofflichen Geschehens während der Hefegärung. Diss. Univ. Mainz (1965)

2. Rapp, A. Über die Biogenese einiger Aromastoffe des Weines. in “Chemie und Landwirtschaftliche Produktion” Wien, 201–213 (1971)

Cited by 19 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Combining liquid chromatography and tandem mass spectrometry approaches to the study of monoterpene glycosides (aroma precursors) in wine grape;Journal of Mass Spectrometry;2018-07-09

2. Profiling of grape monoterpene glycosides (aroma precursors) by ultra-high performance-liquid chromatography-high resolution mass spectrometry (UHPLC/QTOF);Journal of Mass Spectrometry;2014-12

3. Extraction and Focusing Methods in Sample Preparation;Handbook of Alcoholic Beverages;2010-12-17

4. Alcoholic Beverages;Food Chemistry;1999

5. Aromastoffe des Weines;Chemie in unserer Zeit;1992-12

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