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Updated: May 22, 2026

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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Comparison of odor-active compounds in sherry wines processed from ecologically and conventionally grown Pedro

Lourdes Moyano1, Luis Zea, Laura Villafuerte

  • 1Department of Agricultural Chemistry, Faculty of Sciences, Edificio Marie Curie, Campus de Rabanales, University of Cordoba, Cordoba, Spain. qe1mocal@uco.es

Journal of Agricultural and Food Chemistry
|January 17, 2009
PubMed

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