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g Li, Fang Liu, Gabriella Kun-Farkas & Zsuzsanna Kiss. (2015) Quantitative Analysis of Flavor Volatiles in Beer Using Headspace Solid-Phase Microextraction and Gas Chromatography–Flame Ionization Detection (HS-SPME-GC-FID). Journal of the American Society of Brewing Chemists 73:3, pages 261-265.
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Junguang Hao, Jianjun Dong, Hua Yin, Peng Yan, Patrick L. Ting, Qi Li, Xinliang Tao, Junhong Yu, Hualei Chen & Mei Li. (2014) Optimum Method of Analyzing Hop Derived Aroma Compounds in Beer by Headspace Solid-Phase Microextraction (SPME) with GC/MS and Their Evolutions during Chinese Lager Brewing Process. Journal of the American Society of Brewing Chemists 72:4, pages 261-270.
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Susan
E. Ebeler. (2001) ANALYTICAL CHEMISTRY: UNLOCKING THE SECRETS OF WINE FLAVOR. Food Reviews International 17:1, pages 45-64.
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Articles from other publishers (3)
Gustavo Charry-Parra, Maritza DeJesus-Echevarria & Fernando J. Perez. (2011) Beer Volatile Analysis: Optimization of HS/SPME Coupled to GC/MS/FID. Journal of Food Science 76:2, pages C205-C211.
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Yongkun Ma, Xiaosong Hu, Jiluan Chen, Fang Chen, Jihong Wu, Guanghua Zhao, Xiaojun Liao & Zhengfu Wang. (2016) The Effect of Freezing Modes and Frozen Storage on Aroma, Enzyme and Micro-organism in Hami Melon. Food Science and Technology International 13:4, pages 259-267.
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X.M. Wan, R.J. Stevenson, X.D. Chen & L.D. Melton. (1999) Application of headspace solid-phase microextraction to volatile flavour profile development during storage and ripening of kiwifruit. Food Research International 32:3, pages 175-183.
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