Analysis of Rotundone in Japanese Syrah Grapes and Wines using Stir Bar Sorptive Extraction (SBSE) with Heart-Cutting Two-Dimensional GC-MS (2015) Takase, Hideki Sasaki, Kanako Shinmori, Hideyuki Shinohara, Akira Mochizuki, Chihiro Kobayashi, Hironori Saito, Hiroshi Matsuo, Hironori Suzuki, Shunji Takata, Ryoji American Journal of Enology and Viticulture Vol. 66 Núm. 3 Pág. 398-402

icono Ver en Dialnet

Citas por clasificación CIRC

Otras citas sin clasificación CIRC: 1

Artículos citantes

Artículo citante Anualidad Localización Autores
The Olfactory Threshold of Rotundone in Brandy is Ten-fold Higher than in Wine and does not Increase with the Complexity of the Matrix
The Olfactory Threshold of Rotundone in Brandy is Ten-fold Higher than in Wine and does not Increase with the Complexity of the Matrix Vol. 44 Núm. 2 Pág. 120-125 		2023 South african journal of enology and viticulture
Geffroy, Olivier Aymard, F. Cuif, C. Baerenzung dit Baron, T. Denat, M. Jacques, A.

* Último cálculo de métricas Dialnet: 26-Mar-2026