Volatile Profiling in Wine Using Gas Chromatography Mass Spectrometry with Thermal Desorption Application Note Food sensory Authors Abstract Kaushik Banerjee, Narayan Kamble, Wine aroma is an important characteristic and may be related to certain specific and Sagar Utture parameters such…
Klíčová slova
wine, cid, ald, desorption, volatiles, spe, ter, volatile, compounds, yle, trap, hyl, heating, optimization, temperature