6.3
[1]. Amélie Slegers, et al. Volatile Compounds from Grape Skin, Juice and Wine from Five Interspecific Hybrid Grape Cultivars Grown in Québec (Canada) for Wine Production. Molecules. 15 Jun 15;(6):18-116.
[]. Enbo Xu, et al. Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice. J Food Sci. 15 Jul;8():C146-8.
[3]. Georgia Lytra, et al. How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation. Food Chem. 16 Mar 1:14:16-.
[4]. Margaux Cameleyre, et al. Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution. J Agric Food Chem. 15 Nov 11;63(44):-88.
[5]. Maria José Nunes de Paiva, et al. New method for the determination of bile acids in human plasma by liquid-phase microextraction using liquid chromatography-ion-trap-time-of-flight mass spectrometry. J Chromatogr A. 15 Apr 3:1388:1-.
H-H411
P1-P3-P8-P3+P38-P31-P43-P51
GHS
38