Progress on Volatile Sulfur Compound Analysis in Wine
Author:
Affiliation:
1. Department of Food Science and Technology, Oregon State University, Covallis, Oregon 97330
Publisher
American Chemical Society
Link
https://pubs.acs.org/doi/pdf/10.1021/bk-2011-1068.ch005
Reference95 articles.
1. Elemental Sulfur and its Reactions
2. Chin, H. W. Lindsay, R. C. Volatile sulfur-compounds formed in disrupted tissues of different cabbage cultivars.J. Food Sci.1993,58(4), 835.
3. The use of the ‘Cryogenic’ GC/MS and on-column injection for study of organosulfur compounds of the Allium sativum
4. Cysteine Sulfoxides and Volatile Sulfur Compounds fromAllium tripedale
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