Determination of volatile organic compounds in English vineyard grape juices by immersion stir bar sorptive extraction–gas chromatography/mass spectrometry
Author:
Publisher
Wiley
Subject
General Chemistry,Food Science
Reference28 articles.
1. Direct continuous supercritical fluid extraction as a novel method of wine analysis
2. Dynamic Headspace Analysis of the Release of Volatile Organic Compounds from Ethanolic Systems by Direct APCI-MS
3. Aroma composition of wine studied by different extraction methods
4. Comparison of micro-scale simultaneous distillation–extraction and stir bar sorptive extraction for the determination of volatile organic constituents of grape juice
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