Comparison of Amberlite XAD-2/Freon 11 Extraction with Liquid/Liquid Extraction for the Determination of Wine Flavor Components
Author:
Affiliation:
1. Horticulture and Crop Science, Ohio State University, Ohio Agricultural Research and Development Center, Wooster, Ohio 44691
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf950593a
Reference16 articles.
1. Analysis of Wine Aroma by Off-Line and Online Supercritical Fluid Extraction-Gas Chromatography
2. Analysis of Some Highly Volatile Compounds of Wine by Means of Purge and Cold Trapping Injector Capillary Gas Chromatography. Application to the Differentiation of Rias Baixas Spanish White Wines
3. The aroma of grapes I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components
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