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MDPI

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Real Time Detection of Aroma Compounds in Meat and Meat Products by SIFT-MS and Comparison to Conventional Techniques (SPME-GC-MS)

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GC-MS Investigation of Hexamethyldisiloxane-Oxygen Fed Plasmas

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Isotope dilution GC-MS routine method for the determination of butyltin compounds in water

By Centineo Giuseppe   Rodríguez-González Pablo   González Elisa   García Alonso J.   Sanz-Medel Alfredo   Cardona Nuria   Aranda Mares José   Nebot Salomé  

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Comparison of two quantitative GC–MS methods for analysis of tomato aroma based on purge-and-trap and on solid-phase microextraction

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