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On sample preparation methods for fermented beverage VOCs profiling by GCxGC-TOFMS
INTRODUCTION: Aromas and tastes have crucial influences on the quality of fermented beverages. The determination of aromatic compounds requires global non-targeted profiling of the volatile organic compounds (VOCs) in the beverages. However, experimental VOC profiling result depends on the chosen VO...
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| Publicado no: | Metabolomics |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer US
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7502039/ https://ncbi.nlm.nih.gov/pubmed/32949264 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s11306-020-01718-7 |
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