Design and evaluation of a mixed-phase capillary column for the gas chromatographic separation of the volatile components of cheese
- 1 March 1992
- journal article
- Published by Springer Nature in Chromatographia
- Vol. 33 (5) , 213-217
- https://doi.org/10.1007/bf02276185
Abstract
No abstract availableKeywords
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- Isolement des constituants de l'arôme des fromages : comparaison de méthodesLe Lait, 1972