A comparison of solid-phase microextraction (SPME) fibres for measurement of hexanal and pentanal in cooked turkey
- 15 February 2000
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 68 (3) , 339-345
- https://doi.org/10.1016/s0308-8146(99)00203-4
Abstract
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