QUANTITATIVE ANALYSIS OF DIACETYL, PENTANEDIONE AND THEIR PRECURSORS DURING BEER FERMENTATION BY AN ACCURATE GC/MS METHOD
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1998.tb00981.x/fullpdf
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5. Decision and detection limits for calibration curves
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