Analysis of odourant compounds in wine : - With headspace solid-phase microextraction and gas chromatography- mass spectrometry
Wine is a drink that can enhance the flavour experience of food, which is why it is important that the wine’s sensory profile is explained correctly to the consumers. In this study, headspace solid-phase microextraction gas chromatography mass spectrometry was used to characterise odourant compounds...
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| Format: | Others |
| Language: | English |
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Örebro universitet, Institutionen för naturvetenskap och teknik
2018
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| Online Access: | http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-69081 |