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Journal of Agricultural and Food Chemistry, 2013
The aroma profile of Chinese rice wine was investigated in this study. The volatile compounds in a traditional Chinese rice wine were extracted using Lichrolut EN and further separated by silica gel normal phase chromatography. Seventy-three aroma-active
Shuang Chen, Yan Xu, M. Qian
semanticscholar +1 more source
The aroma profile of Chinese rice wine was investigated in this study. The volatile compounds in a traditional Chinese rice wine were extracted using Lichrolut EN and further separated by silica gel normal phase chromatography. Seventy-three aroma-active
Shuang Chen, Yan Xu, M. Qian
semanticscholar +1 more source
Recent progress in food flavor analysis using gas chromatography-ion mobility spectrometry (GC-IMS).
Food Chemistry, 2020Shuqi Wang, Haitao Chen, Baoguo Sun
semanticscholar +1 more source
2012
This chapter provides a concise survey of some theoretical aspects of gas chromatography, in the light of its more recent and future trends, in particular applied to food analysis. The aim is to deal with some important points that are sometimes undervalued, concerning gas chromatography in the food field, while at the same time looking at the ...
CORDERO, Chiara Emilia Irma +4 more
openaire +2 more sources
This chapter provides a concise survey of some theoretical aspects of gas chromatography, in the light of its more recent and future trends, in particular applied to food analysis. The aim is to deal with some important points that are sometimes undervalued, concerning gas chromatography in the food field, while at the same time looking at the ...
CORDERO, Chiara Emilia Irma +4 more
openaire +2 more sources