Routine analysis of off-flavor compounds in water at sub-part-per-trillion level by large-volume injection GC/MS with programmable temperature vaporizing inlet-Reference-Cited by-同舟云学术

Routine analysis of off-flavor compounds in water at sub-part-per-trillion level by large-volume injection GC/MS with programmable temperature vaporizing inlet

Published:2006-02 Issue:4 Volume:40 Page:699-709
ISSN:0043-1354
Container-title:Water Research
language:en
Short-container-title:Water Research

Author:

Zhang Lifeng,Hu Ruikang,Yang Zhaoguang

Publisher

Elsevier BV

Subject

Pollution,Waste Management and Disposal,Water Science and Technology,Ecological Modelling,Environmental Engineering,Civil and Structural Engineering

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4. Benanou, D., Acobas, F., Roubin, M.R.De., 2003. Stir bar sorptive extraction: a new way to extract off-flavor compounds in the aquatic environment. Agilent publication number 5988-8900EN.

5. Determination of trace levels of taste and odor compounds in water by microextraction and gas chromatography-ion-trap detection-mass spectrometry;Boa;Water Res.,1997

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