An HS-SPME-GC-MS Method for Profiling Volatile Compounds as Related to Technology Used in Cider Production
Volatile aromatic compounds have a major impact on the final organoleptic properties of cider, and their profiles are influenced by a number of parameters that are closely related to production technologies, especially with regard to the raw material, the microorganism used and the fermentation proc...
Guardado en:
| Autores principales: | , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI AG
2019-06-01
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| Colección: | Molecules |
| Materias: | |
| Acceso en línea: | https://www.mdpi.com/1420-3049/24/11/2117 |
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