Development of a dynamic headspace solid-phase microextraction procedure coupled to GC–qMSD for evaluation the chemical profile in alcoholic beverages

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Stir bar sorptive extraction (SBSE), a novel extraction technique for aqueous samples: Theory and principles

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Quantitative determination of the odorants of young red wines from different grape varieties

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Function of yeast species and strains in wine flavour

P. Romano · International Journal of Food Microbiology · 2003 · 610 citations

Food Chemistry, Biosynthesis, Engineering +8