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1.
Application of a stir bar sorptive extraction method for the determination of volatile compounds in different grape varieties.
J Sci Food Agric
; 97(3): 939-948, 2017 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-27220810
2.
Analysis of temperature-mediated changes in the wine yeast Saccharomyces bayanus var uvarum. An oenological study of how the protein content influences wine quality.
Proteomics
; 16(4): 576-92, 2016 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-26621492
3.
Development of a new stir bar sorptive extraction method for the determination of medium-level volatile thiols in wine.
J Sep Sci
; 37(14): 1867-72, 2014 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-24798756
4.
Influence of Two Different Cryoextraction Procedures on the Quality of Wine Produced from Muscat Grapes.
Foods
; 9(11)2020 Oct 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-33114348
5.
Determination of the age of sherry wines by regression techniques using routine parameters and phenolic and volatile compounds.
J Agric Food Chem
; 53(7): 2412-7, 2005 Apr 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-15796571
6.
Chemometric studies of vinegars from different raw materials and processes of production.
J Agric Food Chem
; 51(11): 3345-51, 2003 May 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-12744665
7.
Development of a stir bar sorptive extraction method coupled to gas chromatography-mass spectrometry for the analysis of volatile compounds in Sherry brandy.
Anal Chim Acta
; 672(1-2): 130-6, 2010 Jul 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-20579501
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