8 results on '"Culleré, Laura"'
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2. Straightforward strategy for quantifying rotundone in wine at ng L−1 level using solid-phase extraction and gas chromatography-quadrupole mass spectrometry. Occurrence in different varieties of spicy wines
3. Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles
4. Chemical and sensory effects of the freezing process on the aroma profile of black truffles (Tuber melanosporum)
5. Characterisation of aroma active compounds of Spanish saffron by gas chromatography–olfactometry: Quantitative evaluation of the most relevant aromatic compounds
6. Straightforward strategy for quantifying rotundone in wine at ngL−1 level using solid-phase extraction and gas chromatography-quadrupole mass spectrometry. Occurrence in different varieties of spicy wines
7. Analysis, occurrence and potential sensory significance of aliphatic aldehydes in white wines
8. Characterisation of aroma active compounds in black truffles (Tuber melanosporum) and summer truffles (Tuber aestivum) by gas chromatography–olfactometry
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