期刊
JOURNAL OF CHROMATOGRAPHY A
卷 1165, 期 1-2, 页码 151-157出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.chroma.2007.07.031
关键词
wine; aroma; purge-and-trap
The purge-and-trap extraction method, coupled to a gas chromatograph with mass spectrometry detection, has been applied to the determination of 26 aromatic volatiles in wine. The method was optimized, validated and applied to the analyses of 40 red and white wines from 7 different Spanish regions. Principal components analyses of data showed the cot-relation between wines of similar origin. (c) 2007 Elsevier B.V. All rights reserved.
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