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Solid Phase Extraction and Solid Phase Microextraction in grape and wine volatile compounds analysis

  • Panighel A
  • Flamini R
Sample Preparation (2015) 2(1)
DOI: 10.1515/sampre-2015-0002
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Abstract

Volatile compounds determine the organoleptic characteristics of grapes and wines. The main grape aroma compounds are monoterpenols and volatile benzene compounds. Aroma precursors, such as glycoside compounds and C

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APA

Panighel, A., & Flamini, R. (2015). Solid Phase Extraction and Solid Phase Microextraction in grape and wine volatile compounds analysis. Sample Preparation, 2(1). https://doi.org/10.1515/sampre-2015-0002

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