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Determination of Free and Glycosidically Bound Fractions Responsible of Grape Musts Aroma by Solid-Phase Extraction (Spe) and Gas Chromatography-Mass Spectrometry (Gc-Ms)

AuthID
P-013-103

Author(s)

Vilanova, M

Oliveira, JM

Tipo de Documento

Book Chapter

Year published

2024

Publicado

in Methods and Protocols in Food Science - Wine Analysis and Testing Techniques, ISSN: 2662-950X

Páginas: 83-91

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Publication Identifiers

DOI: 10.1007/978-1-0716-3650-3_8

Source Identifiers

ISSN: 2662-950X

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Determination of Free and Glycosidically Bound Fractions Responsible of Grape Musts Aroma by Solid-Phase Extraction (Spe) and Gas Chromatography-Mass Spectrometry (Gc-Ms)

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Determination of Free and Glycosidically Bound Fractions Responsible of Grape Musts Aroma by Solid-Phase Extraction (Spe) and Gas Chromatography-Mass Spectrometry (Gc-Ms)

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