A comparison of solid-phase microextraction (SPME) fibres for measurement of hexanal and pentanal in cooked turkey

Author： Brunton N.P. Cronin D.A. Monahan F.J. Durcan R.

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.68, Iss.3, 2000-02, pp. : 339-345

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