COMPARISON OF METHODS FOR THE ISOLATION OF VOLATILE COMPOUNDS FROM AQUEOUS MODEL SYSTEMS
- 7 June 2011
- book chapter
- Published by Walter de Gruyter GmbH
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- Wine aroma composition: identification of additional volatile constituents of red wineJournal of Agricultural and Food Chemistry, 1980
- Composition of neutral volatile constituents in grape brandiesJournal of Agricultural and Food Chemistry, 1979
- Gas chromatographic-mass spectrometric investigation of hop aroma constituents in beerJournal of Agricultural and Food Chemistry, 1978
- Radiation chemistry of amino acids and peptides in aqueous solutionsJournal of Agricultural and Food Chemistry, 1978
- Comparison of extracting solvents for typical volatile components of eastern wines in model aqueous-alcoholic systemsJournal of Agricultural and Food Chemistry, 1978
- Isolation of volatile components from a model systemJournal of Agricultural and Food Chemistry, 1977
- Comparison of sample preparation techniques for gas chromatographic analysisJournal of Agricultural and Food Chemistry, 1977
- Isothermal analysis on capillary columns without stream splittingJournal of Chromatography A, 1974
- Methodik der Kapillar-Gas-Chromatographie Hinweise zur vollen Ausnützung hochwertiger SäulenChromatographia, 1972