SPME Method Optimized by Box-Behnken Design for Impact Odorants in Reduced Alcohol Wines

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SPME Method Optimized by Box-Behnken Design for Impact Odorants in Reduced Alcohol Wines

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scientific article published on 10 August 2018

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wetenschappelijk artikel

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наукова стаття, опублікована в серпні 2018

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SPME Method Optimized by Box-Behnken Design for Impact Odorants in Reduced Alcohol Wines

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SPME Method Optimized by Box-Behnken Design for Impact Odorants in Reduced Alcohol Wines

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SPME Method Optimized by Box-Behnken Design for Impact Odorants in Reduced Alcohol Wines

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SPME Method Optimized by Box-Behnken Design for Impact Odorants in Reduced Alcohol Wines

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SPME Method Optimized by Box-Behnken Design for Impact Odorants in Reduced Alcohol Wines

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SPME Method Optimized by Box-Behnken Design for Impact Odorants in Reduced Alcohol Wines

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P1476

SPME Method Optimized by Box-Behnken Design for Impact Odorants in Reduced Alcohol Wines

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P2093

Anthony Saliba

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Bithika Saha

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P2860

Evolution of solid-phase microextraction technology.

Do Consumers Want More Nutritional and Health Information on Wine Labels? Insights from the EU and USA

Production technologies for reduced alcoholic wines.

Experimental design and multiple response optimization. Using the desirability function in analytical methods development.

Changes in volatile composition and sensory attributes of wines during alcohol content reduction.

A robust method for quantification of volatile compounds within and between vintages using headspace-solid-phase micro-extraction coupled with GC-MS--application on Semillon wines.

Interactions between wine volatile compounds and grape and wine matrix components influence aroma compound headspace partitioning.

Headspace solid-phase microextraction for wine volatile analysis.

Headspace solid phase microextraction (SPME) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model.

Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS.

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127

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scholarly article

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10.3390/FOODS7080127

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English

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http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

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Leigh M. Schmidtke

P J Torley

Rocco Longo

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2018-08-10T00:00:00Z

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30103385

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6112000

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