Yayın: Identification of volatile aroma compounds of strawberry wine using solid-phase microextraction techniques coupled with gas chromatography–mass spectrometry
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Ethyl hexanoate, Chemistry, Chromatography, Wine, Nerolidol, Ethyl acetate, Solid-phase microextraction, Aroma, Isoamyl acetate, Hexanoic acid, Aroma of wine, Ethyl butyrate, Decanoic acid, Mass spectrometry, Gas chromatography–mass spectrometry, Organic chemistry, Food science, Linalool, Essential oil