Wird geladen...
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...
Gespeichert in:
| Veröffentlicht in: | Foods |
|---|---|
| Hauptverfasser: | , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI
2020
|
| Schlagworte: | |
| Online Zugang: | 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 |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|