Flavor, fragrance, and odor analysis /
Sample preparation techniques for isolating and concentrating flavor and odor-active chemicals from foods prior to GC-MS analysis continue to evolve, providing lower detection limits while being more amenable to instrumental automation. Solventless extraction techniques like solid-phase microextract...
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| Format: | Book |
| Language: | English |
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Boca Raton, FL :
CRC Press,
©2012
Boca Raton, Fla. : 2012 |
| Edition: | 2nd ed |
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