Differentiation of “Claret”, Rosé, Red and Blend wines based on the content of volatile compounds by headspace solid-phase microextraction and gas chromatography

Author： Cabredo-Pinillos S.   Cedrón-Fernández T.   Sáenz-Barrio C.  

Publisher： Springer Publishing Company

ISSN： 1438-2377

Source： European Food Research and Technology A, Vol.226, Iss.6, 2008-04, pp. : 1317-1323

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

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