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Autor:
Pejin Jelena D., Grujić Olgica S., Markov Siniša L., Kocić Sunčica-Tanackov D., Cvetković Dragoljub D., Tanackov Ilija J.
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2005, Iss 108, Pp 229-238 (2005)
Diacetyl and 2,3-pentanedione are important constituents of beer sensory properties. A new GC/MS method for diacetyl and 2,3-pentanedione content determination was developed. This method was applied for the determination of diacetyl and 2,3-pentanedi
Externí odkaz:
https://doaj.org/article/8b59806413a347329441513f965bc3cd