Quantitative Determination of Potent Flavor Compounds in Burgundy Pinot Noir Wines Using a Stable Isotope Dilution Assay
Author:
Affiliation:
1. Laboratoire de Recherches sur les Arômes, INRA, 17 rue Sully, F-21034 Dijon Cedex, France, and Laboratoire de Chimie Organique, Université de Lyon, INSA, F-69621 Villeurbanne Cedex, France
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf960759n
Reference13 articles.
1. Applications of mass spectrometry in food science
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