Investigation of the volatile composition of pinotage wines fermented with different malolactic starter cultures using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC×GC-TOF-MS)

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dc.contributor.authorVestner, J.en_ZA
dc.contributor.authorMalherbe, S.en_ZA
dc.contributor.authorDu Toit M.en_ZA
dc.contributor.authorNieuwoudt, Heleneen_ZA
dc.contributor.authorMostafa, A.en_ZA
dc.contributor.authorGoreck,i T.en_ZA
dc.contributor.authorTredoux, A. G. J.en_ZA
dc.contributor.authorDe Villiers, A.en_ZA
dc.date.accessioned2012-01-18T08:06:29Z
dc.date.available2012-01-18T08:06:29Z
dc.date.issued2011
dc.descriptionPlease help us populate SUNScholar with the post print version of this article. It can be e-mailed to: scholar@sun.ac.za
dc.identifier.citationJournal of Agricultural and Food Chemistry
dc.identifier.citation59
dc.identifier.citation24
dc.identifier.citationhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84255160870&partnerID=40&md5=334db42b32a59ced29ab3e0ea97585fb
dc.identifier.issn218561
dc.identifier.other10.1021/jf2028208
dc.identifier.urihttp://hdl.handle.net/10019.1/19019
dc.titleInvestigation of the volatile composition of pinotage wines fermented with different malolactic starter cultures using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC×GC-TOF-MS)
dc.typeArticle
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