Optimization of the HS-SPME-GC/MS technique for determining volatile compounds in red wines made from Isabel grapes (Vitis labrusca)
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Title
Optimization of the HS-SPME-GC/MS technique for determining volatile compounds in red wines made from Isabel grapes (Vitis labrusca)
Authors
Keywords
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Journal
Food Science and Technology
Volume 35, Issue 4, Pages 676-682
Publisher
FapUNIFESP (SciELO)
Online
2015-10-25
DOI
10.1590/1678-457x.6815
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