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Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
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Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

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Assessment of volatile and sensory profiles between base and sparkling wines

Jordi Torrens1, Montserrat Riu-Aumatell, Stefania Vichi

  • 1Freixenet SA, 08770 Sant Sadurni d'Anoia, Barcelona, Spain.

Journal of Agricultural and Food Chemistry
|January 23, 2010
PubMed

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