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Volatile flavour components of mandarin wine obtained from clementines (<i>Citrus reticula</i> Blanco) extracted by solid‐phase microextraction

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dc.contributor.authorDemırcı, Betül
dc.contributor.authorBaşer, K. Hüsnü Can
dc.contributor.authorKÜRKÇÜOĞLU, MİNE
dc.contributor.authorTurgut Cabaroğlu
dc.contributor.authorBetül Demırcı
dc.contributor.authorK. Hüsnü Can Başer
dc.contributor.authorAhmet Canbaş
dc.contributor.orcid0000-0003-0450-2668
dc.contributor.orcid0000-0002-9375-0294
dc.contributor.orcid0000-0003-3412-5971
dc.contributor.orcid0000-0003-1489-9929
dc.contributor.orcid0000-0003-2343-746X
dc.contributor.orcid0000-0003-2710-0231
dc.date.accessioned2025-11-13T11:15:05Z
dc.date.issued2004-03-10
dc.identifier.doihttps://doi.org/10.1002/ffj.1323
dc.identifier.endpage416
dc.identifier.issn0882-5734
dc.identifier.issue5
dc.identifier.openalexW2036608745
dc.identifier.startpage413
dc.identifier.urihttps://hdl.handle.net/11421/6183
dc.identifier.urihttps://doi.org/10.1002/ffj.1323
dc.identifier.volume19
dc.language.isoen
dc.relation.ispartofFlavour and Fragrance Journal
dc.rightsrestrictedAccess
dc.subjectSolid-phase microextraction
dc.subjectChemistry
dc.subjectWine
dc.subjectIsoamyl acetate
dc.subjectChromatography
dc.subjectEthyl hexanoate
dc.subjectFurfural
dc.subjectEthyl acetate
dc.subjectIsoamyl alcohol
dc.subjectAlcohol
dc.subjectGas chromatography–mass spectrometry
dc.subjectOrganic chemistry
dc.subjectFood science
dc.subjectMass spectrometry
dc.titleVolatile flavour components of mandarin wine obtained from clementines (<i>Citrus reticula</i> Blanco) extracted by solid‐phase microextraction
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5020834550
local.authorid.openalexA5030445507
local.authorid.openalexA5084633782

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