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Differentiation of “Claret”, Rosé, Red and Blend wines based on the content of volatile compounds by headspace solid-phase microextraction and gas chromatography.

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Title: Differentiation of “Claret”, Rosé, Red and Blend wines based on the content of volatile compounds by headspace solid-phase microextraction and gas chromatography.
Authors: S. Cabredo-Pinillos1, T. Cedrón-Fernández1, C. Sáenz-Barrio1
Source: European Food Research & Technology. Apr2008, Vol. 226 Issue 6, p1317-1323. 7p.
Database: Hospitality & Tourism Complete
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DbLabel: Hospitality & Tourism Complete
An: 32609023
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PubType: Academic Journal
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  Data: Differentiation of “Claret”, Rosé, Red and Blend wines based on the content of volatile compounds by headspace solid-phase microextraction and gas chromatography.
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  Data: <searchLink fieldCode="JN" term="%22European+Food+Research+%26+Technology%22">European Food Research & Technology</searchLink>. Apr2008, Vol. 226 Issue 6, p1317-1323. 7p.
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        Value: 10.1007/s00217-007-0660-6
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      – Code: eng
        Text: English
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      – TitleFull: Differentiation of “Claret”, Rosé, Red and Blend wines based on the content of volatile compounds by headspace solid-phase microextraction and gas chromatography.
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            NameFull: T. Cedrón-Fernández
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              Text: Apr2008
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              Y: 2008
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              Value: 226
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