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https://doi.org/10.1007/s002160050806
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Cite Publication Date: Apr 2, 1998 | |
 Citations: 46 |
The extraction of wine aroma compounds was studied by direct-SPME (DI/SPME), headspace-SPME (HS/SPME) and multiple-headspace-extraction-SPME (MHE/SPME). The aromagrams obtained by HS/SPME-CGC were evaluated with chemometrical methods for the varietal classification of wines.
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