Quantification of Volatile Compounds in Chinese Ciders by Stir Bar Sorptive Extraction (SBSE) and Gas Chromatography-Mass Spectrometry (GC-MS)
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.2011.tb00444.x/fullpdf
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4. Comparison of micro-scale simultaneous distillation-extraction and stir bar sorptive extraction for the determination of volatile organic constituents of grape juice;Caven-Quantrill;J. Chromatogr. A,2006
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