An HS-SPME-GC-MS Method for Profiling Volatile Compounds as Related to Technology Used in Cider Production

Volatile aromatic compounds have a major impact on the final organoleptic properties of cider, and their profiles are influenced by a number of parameters that are closely related to production technologies, especially with regard to the raw material, the microorganism used and the fermentation proc...

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Detalles Bibliográficos
Autores principales: Nešpor, Jakub, Karabín, Marcel, Štulíková, Kateřina, Dostálek, Pavel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6600408/
https://www.ncbi.nlm.nih.gov/pubmed/31167477
http://dx.doi.org/10.3390/molecules24112117

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6600408/
https://www.ncbi.nlm.nih.gov/pubmed/31167477
http://dx.doi.org/10.3390/molecules24112117

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