Bibliografisk träff 2015-03-17 Gas chromatography-mass spectrometry method optimized using response surface modeling for the quantitation of fungal off-flavors in grapes and wine. Sadoughi N, Schmidtke LM, Antalick G, Blackman JW, Steel CC. J Agric Food Chem · research support, non-u.s. gov't; evaluation study; journal article · DOI 10.1021/jf505444r