Work

Einfache und schnelle Anreicherung (Kaltronmethode) von Aromastoffen des Weines und deren quantitative Bestimmung mittels Kapillargaschromatographie

Year: 1994

Type: article

Source: Deutsche Lebensmittel-Rundschau

Authors: A. Rapp, İsmail Yavaş, U. H Hastrich

Language: German

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2525757190

FWCI: 0.644

Cites:

Cited by: 26

Related to: 10