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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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Characterization of the volatility of flavor compounds in alcoholic beverages through headspace solid-phase

Shuh-Wen Khio1, Mun-Wai Cheong, Weibiao Zhou

  • 1Department of Chemistry, Food Science and Technology Programme, National University of Singapore, Singapore.

Journal of Food Science
|December 3, 2011
PubMed
Abstract

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