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dc.contributor.authorMangas Alonso, Juan J.-
dc.contributor.authorGonzález, María P.-
dc.contributor.authorRodríguez, Roberto-
dc.contributor.authorBlanco-Gomis, Domingo-
dc.date.accessioned2012-02-09T13:59:25Z-
dc.date.available2012-02-09T13:59:25Z-
dc.date.issued1996-01-
dc.identifier.citationMangas, J.J.; González, M.P.; Rodríguez, R.; Blanco, D. Solid-phase extraction and determination of trace aroma and flavour components in cider by GC-MS. Chromatographia. 1996; 42 (1/2): 101-105.eng
dc.identifier.issn0009-5893-
dc.identifier.other10.1007/BF02271063-
dc.identifier.urihttp://ria.asturias.es/RIA/handle/123456789/1706-
dc.description.abstractMinor volatile compounds are responsible for the aromas of cider. A simple technique for the analysis of these components is described based on solid-liquid phase extraction followed by quantitation by gas chromatography-mass spectrometry (GC-MS). The method is quantitative for analysis of alcohols, esters, lactones, phenols, and medium and long chain-length fatty acid.eng
dc.language.isoengeng
dc.publisherFriedrich Vieweg & Sohn Verlagsgesellschaft mbHeng
dc.relation.ispartofChromatographiaeng
dc.relation.haspart42eng
dc.relation.hasversion1/2eng
dc.relation.isreferencedbySí, esta versión ha sido citadaeng
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
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dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/deed.eseng
dc.source101;105-
dc.subjectGas chromatography-mass spectrometryeng
dc.subjectSolid-phase extractioneng
dc.subjectCidereng
dc.subjectAroma and flavoureng
dc.subject.classificationPublicadoeng
dc.titleSolid-phase extraction and determination of trace aroma and flavour components in cider by GC-MSeng
dc.typearticleeng
Aparece en las colecciones: Agroalimentación y Ganadería
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