The effect of light on the composition of some volatile compounds in wine: an HS-SPME-GC-MS study

Author:

Cellamare Luciana,D’Auria Maurizio,Emanuele Lucia,Racioppi Rocco

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference32 articles.

1. Characterization of aroma profile of Madeira wine by sorptive extraction techniques;Alves;Analytica Chimica Acta,2005

2. Application of quality control methods for assessing the wine authenticity: use of statistical (multivariate) analysis;Arvanitoyannis;Trends in Food Science and Technology,1999

3. Food Chemistry

4. Changes in the polyphenolyc and volatile contents of “fino” Sherry wine exposed to ultraviolet and visible radiation during storage;Benitez;Journal of Agricultural and Food Chemistry,2003

5. The use of SPME-GC-MS in the analysis of flavor of virgin olive oil;Bentivenga;Rivista Italiana delle Sostanze Grasse,2001

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