Volatile composition analysis by solid-phase microextraction applied to oak wood used in cooperage (Quercus pyrenaica and Quercus petraea) : effect of botanical species and toasting process
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概要
- 論文の詳細を見る
- Springerの論文
- 2006-12-25
著者
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Jordao Antonio
Universidade Tecnica De Lisboa Instituto Superior De Agronomia Laboratorio Ferreira Lapa (sector De
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DEMYTTENAERE Jan
Department of Organic Chemistry, Faculty of Agricultural and Applied Biological Sciences, Ghent Univ
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De Kimpe
Department Of Organic Chemistry Faculty Of Agricultural And Applied Biological Sciences Ghent Univer
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Verhe Roland
Department Of Organic Chemistry Faculty Of Agricultural And Applied Biological Sciences Ghent Univer
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RICARDO-DA-SILVA Jorge
Universidade Tecnica de Lisboa, Instituto Superior de Agronomia, Laboratorio Ferreira Lapa (Sector d
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LAUREANO Olga
Universidade Tecnica de Lisboa, Instituto Superior de Agronomia, Laboratorio Ferreira Lapa (Sector d
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ADAMS An
Department of Organic Chemistry, Faculty of Agricultural and Applied Biological Sciences, Ghent Univ
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Adams An
Department Of Organic Chemistry Faculty Of Agricultural And Applied Biological Sciences Ghent Univer
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Laureano Olga
Universidade Tecnica De Lisboa Instituto Superior De Agronomia Laboratorio Ferreira Lapa (sector De
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Ricardo-da-silva Jorge
Universidade Tecnica De Lisboa Instituto Superior De Agronomia Laboratorio Ferreira Lapa (sector De
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Demyttenaere Jan
Department Of Organic Chemistry Faculty Of Agricultural And Applied Biological Sciences Ghent Univer
関連論文
- Flavour analysis of Greek white wine by solid-phase microextraction-capillary gas chromatography-mass spectrometry
- Analysis of volatiles of malt whisky by solid-phase microextraction and stir bar sorptive extraction
- Monitoring and fast detection of mycotoxin-producing fungi based on headspace solid-phase microextraction and headspace sorptive extraction of the volatile metabolites
- Volatile composition analysis by solid-phase microextraction applied to oak wood used in cooperage (Quercus pyrenaica and Quercus petraea) : effect of botanical species and toasting process