Gelişmiş Arama

Basit öğe kaydını göster

dc.contributor.authorCabaroğlu, T
dc.contributor.authorSelli, S
dc.contributor.authorKafkas, E
dc.contributor.authorKürkçüoğlu, Mine
dc.contributor.authorCanbaş, A
dc.contributor.authorBaşer, K. Hüsnü Can
dc.date.accessioned2019-10-19T14:15:49Z
dc.date.available2019-10-19T14:15:49Z
dc.date.issued2005
dc.identifier.issn0009-3130
dc.identifier.issn1573-8388
dc.identifier.urihttps://dx.doi.org/10.1007/s10600-005-0157-0
dc.identifier.urihttps://hdl.handle.net/11421/12985
dc.descriptionWOS: 000233509000005en_US
dc.description.abstractVolatile compounds of wines made from Sultaniye grape varieties grown in Denizli-Turkey were investigated. Volatile compounds in wines were extracted by headspace and immersion solid-phase microextraction (SPME) methods and identified by GC-MS. According to the results of analyses, esters were mainly responsible for the flavor of Sultaniye wine, and among these, ethyl decanoate, ethyl octanoate, ethyl hexanoate, and 3-methylbutyl acetate were found to be dominant.en_US
dc.language.isoengen_US
dc.publisherSpringeren_US
dc.relation.isversionof10.1007/s10600-005-0157-0en_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSultaniye Wineen_US
dc.subjectSpmeen_US
dc.subjectVolatilesen_US
dc.subjectEsteren_US
dc.titleDetermination of volatile compounds in sultaniye wine by soled-phase microextraction techniquesen_US
dc.typearticleen_US
dc.relation.journalChemistry of Natural Compoundsen_US
dc.contributor.departmentAnadolu Üniversitesi, Eczacılık Fakültesi, Farmakognozi Anabilim Dalıen_US
dc.identifier.volume41en_US
dc.identifier.issue4en_US
dc.identifier.startpage382en_US
dc.identifier.endpage384en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.contributor.institutionauthorKürkçüoğlu, Mine
dc.contributor.institutionauthorBaşer, K. Hüsnü Can


Bu öğenin dosyaları:

Thumbnail

Bu öğe aşağıdaki koleksiyon(lar)da görünmektedir.

Basit öğe kaydını göster