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Items: 4

1.

Impact of fermentation rate changes on potential hydrogen sulfide concentrations in wine.

Butzke CE, Park SK.

J Microbiol Biotechnol. 2011 May;21(5):519-24.

2.

Study of aged cognac using solid-phase microextraction and partial least-squares regression.

Watts VA, Butzke CE, Boulton RB.

J Agric Food Chem. 2003 Dec 17;51(26):7738-42.

PMID:
14664538
3.

Supercritical fluid extraction of 2,4,6-trichloroanisole from cork stoppers.

Taylor MK, Young TM, Butzke CE, Ebeler SE.

J Agric Food Chem. 2000 Jun;48(6):2208-11.

PMID:
10888523
4.

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