Analysis of off-flavors in the aquatic environment by stir bar sorptive extraction–thermal desorption–capillary GC/MS/olfactometry.

Autor: Benanou, D.1 david.benanou@generale-des -eaux.net, Acobas, F.1, de Roubin, M. R.1, David, F.2, Sandra, P.2
Zdroj: Analytical & Bioanalytical Chemistry. May2003, Vol. 376 Issue 1, p69-77. 9p.
Databáze: Academic Search Ultimate