Author:
Lehotay Steven J,Hajšlová Jana
Subject
Spectroscopy,Analytical Chemistry
Reference41 articles.
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2. Role of chromatography in the analysis of sugars, carboxylic acids and amino acids in food
3. Gas chromatographic technologies for the analysis of essential oils
4. Chromatographic analysis of unsaponifiable compounds of olive oils and fat-containing foods
5. Evaluation of the Key Odorants of Foods by Dilution Experiments, Aroma Models and Omission
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