GC-MS Analysis of Reduced-alcohol Müller-Thurgau Wine Produced using Glucose Oxidase-treated Juice

Author： Pickering G.J.   Heatherbell D.A.   Barnes M.F.  

Publisher： Academic Press

ISSN： 0023-6438

Source： Lebensmittel-Wissenschaft und -Technologie, Vol.34, Iss.2, 2001-03, pp. : 89-94

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

Previous Menu Next

Abstract

Related content

Low- and Reduced-alcohol Wine: A Review

By Pickering Gary J.  

Journal of Wine Research, Vol. 11, Iss. 2, 2000-07 ,pp. : 129-144

Routledge Ltd

Access to resources Recommend Favorite

Analysis of Underivatizated Patulin by a GC-MS Technique

By Llovera Montserrat   Viladrich Remei   Torres Mercè   Canela Ramon  

Journal of Food Protection, Vol. 62, Iss. 2, 1999-02 ,pp. : 202-205

International Association for Food Protection

Access to resources Recommend Favorite

Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods

By Ono H.  

Food Additives and Contaminants, Vol. 20, Iss. 3, 2003-01 ,pp. : 215-220

Taylor & Francis Ltd

Access to resources Recommend Favorite

Volatile compound analysis of SPME headspace and extract samples from roasted Italian chestnuts (Castanea sativa Mill.) using GC-MS

By Krist Sabine   Unterweger Heidrun   Bandion Franz   Buchbauer Gerhard  

European Food Research and Technology A, Vol. 219, Iss. 5, 2004-10 ,pp. : 470-473

Springer Publishing Company

Access to resources Recommend Favorite

Survey of nutritional supplements for selected illegal anabolic steroids and ephedrine using LC-MS/MS and GC-MS methods, respectively

By Martello S.   Felli M.   Chiarotti M.  

Food Additives and Contaminants, Vol. 24, Iss. 3, 2007-03 ,pp. : 258-265

Taylor & Francis Ltd

Access to resources Recommend Favorite