Identification of volatile organic compounds extracted by headspace solid-phase microextraction in specialty beers produced in Brazil-Reference-Cited by-同舟云学术

Identification of volatile organic compounds extracted by headspace solid-phase microextraction in specialty beers produced in Brazil

Published:2017-03-24 Issue:2 Volume:123 Page:219-225
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Alvim Raquel Patrícia Rungue¹,de Cássia Oliveira Gomes Fátima¹,Garcia Cleverson Fernando¹,de Lourdes Almeida Vieira Mariana¹,de Resende Machado Ana Maria¹

Affiliation:

1. Departamento de Química; Centro Federal de Educação Tecnológica de Minas Gerais; Av. Amazonas 5253 Nova Suiça 30421-169 Brazil

Publisher

Wiley

Subject

Food Science

Reference22 articles.

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3. Perfil sensorial e composição físico-química de cervejas provenientes de dois segmentos do mercado brasileiro;Araujo;Cienc. Tecnol. Aliment.,2003

4. Recognition of beer brand based on multivariate analysis of volatile fingerprint;Cajka;J. Chromatogr. A,2010

5. Brazil 2015

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