Agriculture & Biology
white wines
84%
sulfites
76%
Denmark
72%
flavor
55%
Aspalathus linearis
54%
esters
52%
branched chain fatty acids
46%
sugar acids
39%
apricots
38%
smoke
37%
melons
37%
headspace analysis
36%
peaches
33%
volatile compounds
33%
bananas
32%
strawberries
32%
least squares
32%
gas chromatography-mass spectrometry
32%
wines
31%
organic acids and salts
31%
sensory properties
30%
glycerol
27%
odors
26%
acetates
26%
sampling
23%
fatty acids
23%
Medicine & Life Sciences
Sulfites
100%
Wine
82%
Denmark
71%
Esters
68%
Aspalathus
61%
Fatty Acids
57%
Prunus armeniaca
57%
Prunus persica
53%
Sugar Acids
52%
Cucurbitaceae
52%
Fragaria
50%
Musa
48%
Oman
48%
ethyl acetate
40%
Gas Chromatography-Mass Spectrometry
39%
Least-Squares Analysis
37%
Odorants
35%
Glycerol
35%
Smoke
32%
Chemical Compounds
Ethyl Ester
70%
Straight-Chain Fatty Acid
56%
White
56%
Branched-Chain Fatty Acid
53%
Acetate Ester
48%
Smoke
38%
Volatile Agent
36%
Organic Acid
33%
Glycerol
28%
Sampling
27%
Gas Chromatography Mass Spectrometry (GCMS)
25%