Characterisation of Italian vinegar by pyrolysis–mass spectrometry and a sensor device (‘electronic nose’)
- 1 January 1998
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 61 (1-2) , 243-248
- https://doi.org/10.1016/s0308-8146(97)00104-0
Abstract
No abstract availableKeywords
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