Determination of Free and Glycosidically Bound Fractions Responsible of Grape Musts Aroma by Solid-Phase Extraction (Spe) and Gas Chromatography-Mass Spectrometry (Gc-Ms)

AuthID
 P-013-103
2
Author(s)
Vilanova, M
·
Document Type
Book Chapter
Year published
2024
Published
in Methods and Protocols in Food Science - Wine Analysis and Testing Techniques, ISSN: 2662-950X
Pages: 83-91
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ISSN: 2662-950X
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