Author:
Augusto Fabio,Leite e Lopes Alexandre,Zini Cláudia Alcaraz
Subject
Spectroscopy,Analytical Chemistry
Reference66 articles.
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2. Developments in extraction techniques and their application to analysis of volatiles in foods
3. FOOD QUALITY: CONSUMER ACCEPTANCE AND SENSORY ATTRIBUTES
4. Use of digital aroma technology and SPME GC-MS to compare volatile compounds produced by bacteria isolated from processed poultry
5. Effect of Renovating an Office Building on Occupants’ Comfort and Health
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