PUBLICACIÓN

Analysis of wine primary aroma compounds by stir bar sorptive extraction

ACCEDER A LA PUBLICACIÓN: Scopus

2007 Talanta

CITAS

131

DOI

10.1016/j.talanta.2006.07.051

EID

2-s2.0-33847118496

ISSN

0039-9140

AUTORES DE LA UEX

María Julia Marín Expósito

OTRAS PUBLICACIONES DE INTERÉS

Stir Bar Sorptive Extraction For The Determination Of Volatile Compounds In Oak-Aged Wines
Performance Of The 'cacereña' Cultivar In The Industrial Olive Oil Elaboration
Influence Of The Mite Carpoglyphus Lactis (L) On The Aroma Of Pale And Dry Wines Aged Under Flor Yeasts
Performance Of The 'cacereña' Cultivar In The Industrial Olive Oil Elaboration
Influence Of The Mite Carpoglyphus Lactis (L) On The Aroma Of Pale And Dry Wines Aged Under Flor Yeasts
Analysis Of Wine Primary Aroma Compounds By Stir Bar Sorptive Extraction
Influence Of The Mite Carpoglyphus Lactis (L) On The Aroma Of Pale And Dry Wines Aged Under Flor Yeasts
Analysis Of Wine Primary Aroma Compounds By Stir Bar Sorptive Extraction
Stir Bar Sorptive Extraction For The Determination Of Volatile Compounds In Oak-Aged Wines
Analysis Of Wine Primary Aroma Compounds By Stir Bar Sorptive Extraction
Stir Bar Sorptive Extraction For The Determination Of Volatile Compounds In Oak-Aged Wines
Performance Of The 'cacereña' Cultivar In The Industrial Olive Oil Elaboration
WEB ACCESIBLE