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The volatile compounds of acerola wine were isolated by headspace–solid phase microextraction (HS-SPME) and analysed by gas chromatography-flame ionization detector (GC-FID), gas chromatography-mas... Click to show full abstract
The volatile compounds of acerola wine were isolated by headspace–solid phase microextraction (HS-SPME) and analysed by gas chromatography-flame ionization detector (GC-FID), gas chromatography-mas...
Keywords:
active volatile;
acerola wine;
volatile compounds;
compounds acerola;
odour active;
characterization odour
Journal Title: Acta Alimentaria
Year Published: 2019
Link to full text (if available)
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Journal Title: Acta Alimentaria
Year Published: 2019
Link to full text (if available)
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recommendations!