Analysis of minor volatile constituents of wine
- 1 January 1970
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 21 (1), 39-41
- https://doi.org/10.1002/jsfa.2740210111
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Class separation of flavour volatiles by liquid chromatography on silica gel at 10Journal of Chromatography A, 1968
- Formation of higher alcohols by wine yeasts, and relationship to taste thresholdsJournal of the Science of Food and Agriculture, 1967
- n-Pent-l-en-3-ol and n-Pent-en-3-one in oxidized dairy productsJournal of Dairy Research, 1967
- Volatiles from grapes. Vitis vinifera cultivar Gren-acheJournal of Agricultural and Food Chemistry, 1967
- Gas Chromatographic, Infrared Proton Magnetic Resonance, Mass Spectral, and Threshold Analyses of All Pentyl AcetatesJournal of Agricultural and Food Chemistry, 1966