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On sample preparation methods for fermented beverage VOCs profiling by GCxGC-TOFMS
INTRODUCTION: Aromas and tastes have crucial influences on the quality of fermented beverages. The determination of aromatic compounds requires global non-targeted profiling of the volatile organic compounds (VOCs) in the beverages. However, experimental VOC profiling result depends on the chosen VO...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer US
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7502039/ https://www.ncbi.nlm.nih.gov/pubmed/32949264 http://dx.doi.org/10.1007/s11306-020-01718-7 |