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Author:Rapp, A.

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4 matching references were found.

Ferreira, V.; Rapp, A.; Cacho, J.F.; Hastrich, H.; Yavas, I., Fast and quantitative determination of wine flavor compounds using microextraction with Freon 113, J. Agric. Food Chem., 1993, 41, 9, 1413-1420, https://doi.org/10.1021/jf00033a012 . [all data]

Rapp, A.; Ziegler, A.; Bachmann, O.; Düring, H., Qantitative Bestimmung von Abscisinsäure mit Hilfe der Hochdruck-Flüssigkeits-Chromatographie, Chromatographia, 1976, 9, 1, 44-47, https://doi.org/10.1007/BF02270597 . [all data]

Ulrich, D.; Hoberg, E.; Rapp, A.; Kecke, S., Analysis of strawberry flavour - discrimination of aroma types by quantification of volatile compounds, Z. Lebensm. Unters. Forsch. A, 1997, 205, 3, 218-223, https://doi.org/10.1007/s002170050154 . [all data]

Güntert, M.; Rapp, A.; Takeoka, G.R.; Jennings, W., HRGC and HRGC-MS applied to wine constituents of lower volatility, Z. Lebensm. Unters. Forsch., 1986, 182, 3, 200-204, https://doi.org/10.1007/BF01042128 . [all data]