Corkiness in Wine - Trace Ana ly sis of 2,4,6-Trichloroanisole by Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MS
Applications | 2000 | GERSTELInstrumentation
GC/MSD, Thermal desorption, GC/SQ
IndustriesFood & Agriculture
ManufacturerAgilent Technologies, GERSTEL
Key wordstca, pdms, cork, wine, abundance, gerstel, sbse, desorption, recently, thermal, coated, wines, sorptive, organic, stir, reached, extraction, corkiness, corkwood, mandidates, applicability, precooled, can, enrichment, sponholz, rüdiger, wolf, log, threshold, riesling, bar, amount, reconcentration, low, enlarging, spme, paper, polydimethyl, compounds, problem, extremely, standard, time, therefore, cryogenically, sandra, curves, showed, describes, hoffmann
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