geranyl acetone/vitis vinifera

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NakalaMajaribio ya klinikiHati miliki

Chagua aina ya aina

1 matokeo

Stir bar sorptive extraction applied to volatile constituents evolution during Vitis vinifera ripening.

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Ingia / Ingia

The stir bar sorptive extraction (SBSE) technique is used to determine volatile constituents in Monastrell grapes. The method proposed involves a maceration step lasting 2 h and a sorption time of 6 h. The coefficients of variation obtained were <4% in the case of the volatile compounds and <2% for

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Herbal & Natural Medicine

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