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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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Volatile compounds in samples of cork and also produced by selected fungi

M C Barreto1, L Vilas Boas, L C Carneiro

  • 1Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa (ITQB-UNL), Av. da República, Estação Agronómica Nacional, 2780-157 Oeiras, Portugal. basilio@itqb.unl.pt

Journal of Agricultural and Food Chemistry
|May 18, 2011
PubMed

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