Detection of additional compounds with flavouring potential of wines

STURZA, R.; NEJINSKII, A.; LOZACOVICI, D.; MARCOCI, L.

dc.contributor.author	STURZA, R.
dc.contributor.author	NEJINSKII, A.
dc.contributor.author	LOZACOVICI, D.
dc.contributor.author	MARCOCI, L.
dc.date.accessioned	2020-09-30T07:35:51Z
dc.date.available	2020-09-30T07:35:51Z
dc.date.issued	2013
dc.identifier.citation	STURZA, R., NEJINSKII, A., LOZACOVICI, D., MARCOCI, L. Detection of additional compounds with flavouring potential of wines. In: Horticultură, Viticultură şi vinificaţie, Silvicultură şi grădini publice, Protecţia plantelor. Vol. 36 (1), 27 septembrie 2013, Chișinău. Chișinău, Republica Moldova: Universitatea Agrară de Stat din Moldova, 2013, pp. 409-414. ISBN 978-9975-64-248-4.	en_US
dc.identifier.isbn	978-9975-64-248-4
dc.identifier.uri	http://repository.utm.md/handle/5014/10141
dc.description.abstract	The study has been focused on the comparative analysis of various analytical techniques for the injection of samples applied to detect the additives with flavouring potential that are used to obtain illicitly the "Muscat" and "Isabela" wines, by implementing the GC/MS method with injection of liquid samples directly into the capillary column, using the "Head-space" method and the solid phase microextraction (SPME).	en_US
dc.language.iso	en	en_US
dc.publisher	Universitatea Agrară de Stat din Moldova	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	wine compounds	en_US
dc.subject	wines	en_US
dc.title	Detection of additional compounds with flavouring potential of wines	en_US
dc.type	Article	en_US