Volatile composition and key flavour compounds of spirits from unifloral honeys
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02586.x/fullpdf
Reference26 articles.
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2. Comparison of two extraction methods for evaluation of volatile constituents patterns in commercial whiskeys. Elucidation of the main odour-active compounds;Caldeira;Talanta,2007
3. Solid phase extraction, multidimensional gas chromatography mass spectrometry determination of four novel aroma powerful ethyl esters. Assessment of their occurrence and importance in wine and other alcoholic beverages;Campo;Journal of Chromatography A,2007
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