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Food Chemistry, Vol. 76, Iss. 3, 2002-03 ,pp. : 307-310

Elsevier

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Comparison of volatiles in raw and boiled potatoes using a mild extraction technique combined with GC odour profiling and GC-MS

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Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona

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Contribution of dynamic headspace GC-MS analysis of aroma compounds to authenticity testing of honey

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