Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1004230
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dc.contributor.authorWELKE, J. E.pt_BR
dc.contributor.authorNICOLLI, K. P.pt_BR
dc.contributor.authorPULGATI, F.pt_BR
dc.contributor.authorZANUS, M. C.pt_BR
dc.contributor.authorZINI, C. A.pt_BR
dc.date.accessioned2015-01-05T11:11:11Zpt_BR
dc.date.available2015-01-05T11:11:11Zpt_BR
dc.date.created2015-01-05pt_BR
dc.date.issued2014pt_BR
dc.identifier.citationIn: CONGRESSO LATINOAMERICANO DE CROMATOGRAFIA Y TÉCNICAS AFINES, 15.; CONGRESSO COLOMBIANO DE CROMATOGRAFIA, 7., 2014, Cartagena de Indias, Colombia. Presentaciones en poster: alimientos y bebidas. Bogotá: Sociedad Colombiana de Ciencias Químicas, 2014.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1004230pt_BR
dc.descriptionThis work employed HS-SPME, comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric detector (GC × GC/TOFMS),statistical tools, andodor activity values (OAV) for the analysis of volatile compounds of Chardonnay wine, base wine and sparkling wines of Serra Gaúcha.pt_BR
dc.language.isoporpt_BR
dc.rightsopenAccesspt_BR
dc.subjectCompostos voláteispt_BR
dc.subjectChardonnaypt_BR
dc.subjectSerra Gaúchapt_BR
dc.subjectTwo-dimensional gas chromatographypt_BR
dc.titleRelevant compounds of brazilian chardonnay wines and sparkling wines unveiled using comprehensive twodimensional gas chromatography.pt_BR
dc.typeResumo em anais e proceedingspt_BR
dc.date.updated2019-03-11T11:11:11Zpt_BR
dc.subject.thesagroViticulturapt_BR
dc.subject.thesagroVinhopt_BR
dc.subject.thesagroAnálise químicapt_BR
dc.subject.thesagroCromatografia gasosapt_BR
dc.subject.thesagroPropriedade físico-químicapt_BR
dc.subject.nalthesaurusVolatile compoundspt_BR
dc.subject.nalthesaurusWinespt_BR
dc.format.extent2p. 73pt_BR
riaa.ainfo.id1004230pt_BR
riaa.ainfo.lastupdate2019-03-11 -03:00:00pt_BR
dc.contributor.institutionMAURO CELSO ZANUS, CNPUV.pt_BR
Appears in Collections:Resumo em anais de congresso (CNPUV)

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