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Volumn 1218, Issue 7, 2011, Pages 875-881

Comparison of volatile constituents extracted from model grape juice and model wine by stir bar sorptive extraction-gas chromatography-mass spectrometry

Author keywords

Model wine; Stir bar sorptive extraction; Thermal desorption; Volatile organic compounds

Indexed keywords

ETHANOL CONCENTRATIONS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GRAPE JUICE; ION CHROMATOGRAM; LIMIT OF DETECTION; REPRODUCIBILITIES; SAMPLE MATRIX; SPLIT RATIO; STATIONARY PHASIS; STIR BAR SORPTIVE EXTRACTION; VOLATILE COMPONENTS; VOLATILE CONSTITUENTS; VOLATILE ORGANIC; WINE AROMAS; WINE SAMPLE; YEAST FERMENTATION;

EID: 78751705478     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.chroma.2010.12.078     Document Type: Article
Times cited : (26)

References (28)
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    • Rapp A. Nahrung 1998, 42:351.
    • (1998) Nahrung , vol.42 , pp. 351
    • Rapp, A.1
  • 27
    • 78751702740 scopus 로고    scopus 로고
    • In-house method validation: a guide for chemical laboratories, LGC, Teddington
    • In-house method validation: a guide for chemical laboratories, LGC, Teddington, 2003.
    • (2003)
  • 28
    • 78751703481 scopus 로고    scopus 로고
    • Inlets for Capillary Gas Chromatography User's Guide
    • Inlets for Capillary Gas Chromatography User's Guide. Gerstel, Mülheim an der Ruhr, 2002.
    • (2002) Gerstel, Mülheim an der Ruhr


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.