Extraction of volatile and semi-volatile components from oak wood used for aging wine by miniaturised pressurised liquid technique
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.02006.x/fullpdf
Reference41 articles.
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3. Volatile compound in Spanish, French, and American oak woods after natural seasoning and toasting;Cadahía;Journal of Agricultural and Food Chemistry,2003
4. Pressurized liquid extraction in the analysis of food and biological samples;Carabias-Martínez;Journal of Chromatography A,2005
5. Determination of volatile oak compounds in aged wines by multiple headspace solid-phase microextraction and gas chromatography-mass spectrometry (MHS-SPME-GC-MS);Carrillo;Analytical and Bioanaytical Chemistry,2006
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