Presented in part by MD at the IX Italian Congress of Food Chemistry (ChimAlSi_2012), Ischia (NA)—Italy, 3–7 June 2012.
Short Research Paper
Isolation of intact glycosidic aroma precursors from grape juice by hydrophilic interaction liquid chromatography
Version of Record online: 16 MAY 2013
© 2013 Australian Society of Viticulture and Oenology Inc.
Australian Journal of Grape and Wine Research
Volume 19, Issue 2, pages 189–192, June 2013
How to Cite
D'Ambrosio, M., Harghel, P. and Guantieri, V. (2013), Isolation of intact glycosidic aroma precursors from grape juice by hydrophilic interaction liquid chromatography. Australian Journal of Grape and Wine Research, 19: 189–192. doi: 10.1111/ajgw.12028
The copyright line for this article has been changed since first published on 16 May 2013.
[Correction added on 10 January 2014, after first online publication: The copyright line for this article has been changed since first published on 16 May 2013.]
- Issue online: 30 MAY 2013
- Version of Record online: 16 MAY 2013
- Manuscript Accepted: 7 MAR 2013
- Manuscript Revised: 15 FEB 2013
- Manuscript Received: 15 NOV 2012
- Ministero Istruzione Università Ricerca. Grant Number: 2008TX77RB_002
Vol. 20, Issue 1, 169, Version of Record online: 26 JAN 2014
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