Comparison of electron and chemical ionization modes for the quantification of thiols and oxidative compounds in white wines by gas chromatography–tandem mass spectrometry
Comparison of electron and chemical ionization modes for the quantification of thiols and oxidative compounds in white wines by gas chromatography–tandem mass spectrometry
Authors
Keywords
White wine, Volatile thiols, Aldehyde, Off flavor, Chemical ionization, GC–MS/MS
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