1.
Sturza R, Sîrghi C, Vrîncean M, Böhme S. Comparison of analytical methods sensitivity for samples injection in the detection of compounds with flavouring potential of wines. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology [Internet]. 15Jun.2010 [cited 7May2024];34(1):9-7. Available from: https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/3554