Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine.

dc.contributorJuliane Elisa Welke; MAURO CELSO ZANUS, CNPUV; MARCELO LAZZAROTTO, CNPF; Cláudia Alcaraz Zini.
dc.creatorWELKE, J. E.
dc.creatorZANUS, M. C.
dc.creatorLAZZAROTTO, M.
dc.creatorZINI, C. A.
dc.date.accessioned2016-02-22T12:38:21Z
dc.date.available2016-02-22T12:38:21Z
dc.date.created2016-02-22T12:38:21Z
dc.date.issued2014
dc.identifierFood Research International, v. 59, p. 85-99, 2014.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/993557
dc.languagepor
dc.rightsopenAccess
dc.subjectChardonnay
dc.subjectRelative odor contribution
dc.subjectOdor activity value
dc.titleQuantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine.
dc.typeOtros


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