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.
[]. Caroline Mongruel Eleutério Dos Santos, et al. Apple Aminoacid Profile and Yeast Strains in the Formation of Fusel Alcohols and Esters in Cider Production. J Food Sci. 15 Jun;8(6):C117-7.
[3]. Enbo Xu, et al. Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice. J Food Sci. 15 Jul;8(7):C1476-8.
[4]. J Hilton, et al. Vehicle effects on in vitro percutaneous absorption through rat and human skin. Pharm Res. 14 Oct;11(1):136-4.
[5]. Jacquelene Chu, et al. Lecithin-linker formulations for self-emulsifying delivery of nutraceuticals. Int J Pharm. 14 Aug 5;471(1-):-1.
H315-H31-H335
P33-P6-P61-P64-P71-P8-P3+P35-P34+P34-P43-P45-P51
GHS7