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Gas Chromatography Olfactometry (GC-O) for the (Semi)Quantitative Screening of Wine Aroma
This review discusses the different approaches developed by researchers in the last 40 years for the qualitative and semi-quantitative screening of odorants, with special emphasis in wine aroma profiling. In the first part, the aims and possibilities of Gas chromatography-olfactometry (GC-O) as odou...
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| Опубликовано в: : | Foods |
|---|---|
| Главные авторы: | , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI
2020
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7766350/ https://ncbi.nlm.nih.gov/pubmed/33353150 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9121892 |
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