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Items: 3

1.

Sesquiterpene volatile organic compounds (VOCs) are markers of elicitation by sulfated laminarine in grapevine.

Chalal M, Winkler JB, Gourrat K, Trouvelot S, Adrian M, Schnitzler JP, Jamois F, Daire X.

Front Plant Sci. 2015 May 19;6:350. doi: 10.3389/fpls.2015.00350. eCollection 2015.

2.

Dry vs soaked wood: modulating the volatile extractible fraction of oak wood by heat treatments.

Duval CJ, Sok N, Laroche J, Gourrat K, Prida A, Lequin S, Chassagne D, Gougeon RD.

Food Chem. 2013 May 1;138(1):270-7. doi: 10.1016/j.foodchem.2012.09.117. Epub 2012 Nov 8.

PMID:
23265487
3.

Analytical comparison and sensory representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour.

Murat C, Gourrat K, Jerosch H, Cayot N.

Food Chem. 2012 Dec 1;135(3):913-20. doi: 10.1016/j.foodchem.2012.06.015. Epub 2012 Jun 19.

PMID:
22953805

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