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Comparison of volatile constituents extracted from model grape juice and model wine by stir bar sorptive extraction-gas chromatography-mass spectrometry Caven-Quantrill, DJ; Buglass, Alan J, JOURNAL OF CHROMATOGRAPHY A, v.1218, no.7, pp.875 - 881, 2011-02 |
Determination of volatile organic compounds in English vineyard grape juices by immersion stir bar sorptive extraction-gas chromatography/mass spectrometry Caven-Quantrill D.J.; Buglass, Alan J, FLAVOUR AND FRAGRANCE JOURNAL, v.22, no.3, pp.206 - 213, 2007-05 |
Seasonal variation of flavour content of English vineyard grapes, determined by stir-bar sorptive extraction-gas chromatography-mass spectrometry Caven-Quantrill, DJ; Buglass, Alan J, FLAVOUR AND FRAGRANCE JOURNAL, v.23, no.4, pp.239 - 248, 2008-07 |
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