Agriculture & Biology
wines
76%
sensory properties
73%
shelf life
70%
oxygen
57%
oxidation
33%
pelargonic acid
14%
phenylacetaldehyde
13%
decanoic acid
12%
dodecanoic acid
11%
bitterness
11%
solid phase microextraction
10%
sweetness
10%
acids
10%
volatile compounds
9%
ethyl acetate
8%
gas chromatography-mass spectrometry
8%
sensory evaluation
8%
dairies
8%
sampling
6%
animals
3%
testing
3%
Medicine & Life Sciences
Wine
100%
Oxygen
58%
Passive Cutaneous Anaphylaxis
35%
ethyl decanoate
20%
2-furoic acid
18%
undecanoic acid
18%
phenylacetaldehyde
17%
pelargonic acid
17%
isoamyl acetate
16%
Solid Phase Microextraction
15%
decanoic acid
14%
lauric acid
14%
Gas Chromatography-Mass Spectrometry
10%
Multivariate Analysis
6%
Animals
4%
Chemical Compounds
Dioxygen
39%
Oxidation Reaction
36%
Ethyl Decanoate
28%
Undecanoic Acid
26%
Nonanoic Acid
25%
Isoamyl Acetate
24%
Phenylacetaldehyde
24%
Dodecanoic Acid
23%
Pattern Recognition
19%
Mass Spectrometry
10%
Gas
8%