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- Stripping of aroma compounds during beer fermentation monitored in real-time using an automatic cryotrapping sampling system and fast gas chromatography/mass spectrometry. Olivier P. Haefliger, Nicolas Jeckelmann
, Anal. Methods
, 2013
, 5
, 4409
- 534. Urea complexes of some branched-chain and cyclic esters. E. V. Truter
, J. Chem. Soc.
, 1951
, 2416
- Analysis of volatile compounds in Chinese Laobaigan liquor using headspace solid-phase microextraction coupled with GC-MS. Liping Du, Tingting He, Wei Li, Ruoyu Wang, Dongguang Xiao
, Anal. Methods
, 2015
, 7
, 1906
- Design of fragrant molecules through the incorporation of rough sets into computer-aided molecular design. Kirridharhapany T. Radhakrishnapany, Chee Yan Wong, Fang Khai Tan, Jia Wen Chong, Raymond R. Tan, Kathleen B. Aviso, Jose Isagani B. Janairo, Nishanth G. Chemmangattuvalappil
, Mol. Syst. Des. Eng.
, 2020
, 5
, 1391
- Analytical strategies to confirm Scotch whisky authenticity. Ross I. Aylott, Angus H. Clyne, Anthony P. Fox, David A. Walker
, Analyst
, 1994
, 119
, 1741