Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction

Published 2016 View Full Article

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Title
Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction
Authors
Keywords
Chilean sparkling wine, Volatile compounds, SBSE, HSSE, Polydimethylsiloxane, Polyethyleneglycol-modified silicone
Journal
FOOD CHEMISTRY
Volume 207, Issue -, Pages 261-271
Publisher
Elsevier BV
Online
2016-04-01
DOI
10.1016/j.foodchem.2016.03.117

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