article
The aroma of grapes I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components
Journal of Chromatography A · 1985 · Vol. 331 · pp. 83–90
Fermentation and Sensory AnalysisHorticultural and Viticultural ResearchPlant biochemistry and biosynthesisChemistryAmberliteAromaChromatographyExtraction (chemistry)HydrolysisElutionOrganic chemistryAdsorptionFood science
Funding
- State Key Laboratory of Synthetical Automation for Process Industries
Citations
560
FWCI
2.37
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17
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88%
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