Chemical profiling of volatile compounds of various home-made fruit spirits using headspace solid-phase microextraction
Author:
Affiliation:
1. Department of Analytical Chemistry; University of Pardubice, Faculty of Chemical Technology; Studentská 573 532 10 Pardubice Czech Republic
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.386/fullpdf
Reference30 articles.
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3. Effects of distillation cut on the distribution of higher alcohols and esters in brandy produced from three plum varieties;Spaho;J. Inst. Brew.,2013
4. Volatile components from old plum brandies;Tesevic;Food Technol. Biotechnol.,2005
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