Volatile Components from Old Plum Brandies
Gas chromatography and GC/MS methods were used to detect volatile components of three home-made natural old plum brandy samples and one sample of industrially-produced plum brandy. Gas chromatography and gas chromatography-mass spectrometric analysis of this extracts led to the identification of 99...
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| Hauptverfasser: | , , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
University of Zagreb Faculty of Food Technology and Biotechnology
2005-01-01
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| Schriftenreihe: | Food Technology and Biotechnology |
| Schlagworte: | |
| Online-Zugang: | http://hrcak.srce.hr/file/162943 |
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